Korean Cabbage Kimchee

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Recipe for Korean Kimchi or Pickled Cabbage, Korea's national dish. This delicious pickled Napa cabbage is pungent and spicy.

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68Â° F, for 3 to 6 days,until the kimchi is as sour as you like.
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage 3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.