Korean Spicy Pickled Cabbage (Baechu Kimchi)

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Ingredients:

10 cups of water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt (or kosher or sea salt)
1 Tbsp finely chopped garlic
1 Tbsp chopped ginger
½ cup red pepper flakes (kochukaru)
2 Tbsp sugar
5 scallions, cut into 1/2 inch pieces

Preparation:
In large nonreactive bowl or pot, mix salt into water.
Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
Soak cabbage for 5-6 hours.
Remove cabbage and rinse in cold water, squeezing out excess liquid.
In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
Add cabbage and coat with seasoning mixture.
Pack the seasoned cabbage into a large airtight jar with lid.
Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.(Serves 12)

From about.com