Korean Spicy Pickled Cabbage

1. In large nonreactive bowl or pot, mix salt into water.
2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged. Soak cabbage for 5 to 6 hours.
3. Remove cabbage and rinse in cold water, squeezing out excess liquid.
4. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
5. Add cabbage and coat with seasoning mixture.
6. Pack the seasoned cabbage into a large airtight jar with lid.

1. Let kimchi ferment in a cool place for 2 to 3 days before serving or putting in refrigerator.

*There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp or fresh oysters. Try 2 to 3 tablespoons of fish sauce or 2 tablespoons of chopped brined shrimp if you'd like to experiment. I am always nervous about people oversalting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, I advise you to use them sparingly if you've never made kimchi before.