6 lb. celery or cabbage (cabbage preferred)
3 tbsp. salt
2 c. sliced scallions
3 minced garlic cloves
1 tbsp. ginger root minced or 2 tsp. ginger powder
3/4 tsp. dried ground chili pepper

Shred cabbage in 1 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables, cover container and set aside in cool place 5 days. Taste after 5 days to see if vegetables are pickled. If not, let stand 2 more days. Chill and serve.