Yummy Kimchi

• 1 head napa (Chinese) cabbage
• 4 each scallions, spring or green onions with tops
• 1 each garlic cloves
• 1 each red chili peppers hot, dried
• 1 teaspoon ginger root grated

1. Cut cabbage in pieces 1 inch long and 1 inch wide.
2. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.
3. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices.
4. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.
5. Cover with water, mix well.
6. Cover container and let stand for a few days.
7. Taste mixture every day.
8. When it is fermented and acid enough, cover and refrigerate up to 2 weeks.

head, scallions, garlic, red chili peppers, ginger root

Taken from recipeland.com/recipe/v/yummy-kimchi-41221 (may not work)