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  • 1 large Nappa cabbage, about 2 pounds
  • 3 Tbsp rock salt
  • 1 bunch scallions
  • 5 Tbsp minced ginger or to taste
  • 2 Tbsp garlic or to taste
  • a sprinkle of sugar
  • 1/4 cup soy or to taste
  • 1/2 cup white cider vinegar
  • 1 to 3 Tbsp ground cayenne pepper
  • sprinkling red chili flakes

Core Nappa cabbage and cut into large squares. Layer in a deep bowl alternating with the rock salt. Weight with a plate and a heavy object and let sit for 4 hours as the water exudes from the cabbage. Empty cabbage into a colander and briefly rinse off the salt. Place in a kitchen towel and gently squeeze out the water. Place the cabbage in a bowl and add the trimmed scallions cut into 3-4 inch lengths. Add ginger, garlic, a sprinkle of sugar, soy, vinegar and chilies to taste. Again weight with a plate and heavy object. Cover with a kitchen towel and let sit at room temperature for 24 to 72 hours. Refrigerate.

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