2 lb. head Chinese cabbage
1/2 cup Kosher salt
3 tablespoons water
2 tablespoons red pepper flakes
3 cloves garlic, finely minced
2 tablespoons peeled fresh ginger, finely minced
1 tablespoon sugar
3 green onions, finely chopped
1-3 tablespoons Lee Kum Kee Chili Paste with Garlic (optional)

Remove the core from the cabbage. Rinse and drain well. Sprinkle the cabbage with salt and add 3 tablespoons water.

Place the cabbage in a large stockpot. Cover, and allow to sit for 8 hours.

Combine the spices and stuff into the core of the cabbage. Put the cabbage into a tightly sealed glass jar or crockery container.

Allow the cabbage to sit at room temperature for 2-4 days; 2 for warm weather, 4 for cold days.

Refrigerate until ready to use and slice thinly (as you would for slaw) before serving.

Submitted by: CM