Ingredients: 2 Tbsps Candied ginger,1 1/2 cups Carrots shredded,2 Tbsps Freshly-grated ginger root,6 lbs Napa cabbage (Chinese celery cabbage),1/2 cup Korean red-pepper flakes,1/4 cup Korean pickling salt, kosher,1 Tbsp Salt,8 Scallions finely chopped,2 tsps Sugar
Instructions: Remove the limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2-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, tossing 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.
