2heads Cabbageabout 3-4 pounds (Chinese or Savoy preferred, I used Green and survived)
1/2-3/4cupSea Saltthis is for the wilting, so use your judgment for more or less
3bunches Scallionschopped and including much of the green
2Tbs.crushed Red Pepper Flakes
1/3cupSoy Saucewe always use low-sodium in our house
A small to medium head Garliccrushed or minced (I love garlic so more is always more, but feel free to use less)
1/4cupSugaryou may add more here too, I tend to use sugar judiciously in pickling
A few pinches of ground Ginger
Separate the leaves of the cabbage and add salt as you layer them in a colander. Allow them to sit over a bowl for up to two hours, or more, depending on the thickness of the leaves. You want them to be rather wilted before adding your spicy sauce.
For the sauce, combine scallions, garlic and the other ingredients in a large bowl. Chop the cabbage and toss with the mixture.
This amount stores nicely in 4-5 wide-mouth quart jars. Keep in the refrigerator for at least 24 hours, or up to seven days. Best to agitate the jars at least once a day while marinating.
Grab your chopsticks and celebrate the moments of your life.