6 pounds Napa cabbage
1/4 cup Korean pickling salt or kosher salt
8 scallions, finely chopped
1-1/2 cups shredded carrot
2 tablespoons grated fresh ginger
2 tablespoons garlic, finely chopped
2 tablespoons candied ginger
2 teaspoons sugar
1/2 cup Korean red pepper
1 tablespoon salt
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/1 inch-wide pieces. Put the cabbage in a very large bowl and add the pickling salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.
NOTE:
This recipe can easily be adjusted for 1 2-pound head of Napa cabbage. Divide the remaining ingredients by one third.