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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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