Spicy Korean Kimchi

• 1 pound napa (Chinese) cabbage
• 2 tablespoons salt
• 4 cups water cold
• 2 cups water hot
• 1 tablespoon garlic chopped
• 1 tablespoon ginger chopped
• 1 tablespoon scallions, spring or green onions chopped
• 2 teaspoons green chili peppers chopped
• 2 teaspoons sugar
• 1 tablespoon salt

1. SEPARATE THE LEAVES AND SPRINKLE them with the salt.
2. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
3. Rinse the cabbage well and squeeze out the excess liquid.
4. Boil the water and pour over the pickling mixture.
5. Mix well and combine with the cabbage leaves.
6. Put the leaves with the pickling mixture into a large glass bowl.
7. You may have to cut the leaves in half to make them fit.
8. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
9. Drain and cut the leaves into bite-size pieces.
10. Pack into a glass jar until ready to serve.

cabbage, salt, water cold, water, garlic, ginger chopped, scallions, green chili peppers, sugar, salt

Taken from recipeland.com/recipe/v/spicy-korean-kimchi-41340 (may not work)