Preparing: Wash and dry Chinese cabbage leaves (we leave them uncut). In a large pot or bucket lay one layer of leaves down, sprinkle with salt, and continue to alter leaves/salt layers. Leave in cool place overnight. The next day, rinse cabbage leaves several times in water to remove salt. Make dressing: In a blender or food processor add peeled ginger, garlic cloves, sugar, pepper paste, soy sauce (in 2:4:3:2:4 Tbsp. ratio) and blend/chop. Roughly chop scallions by hand. Combine cabbage, dressing and scallions. Divide into sterilized jars and keep in refrigerator (will keep for 3 months).
Note: 12 heads of Chinese cabbage with 2 cups of salt made 5 quarts of kimchi.
Eating: Great side dish to any Asian-influenced meal, a super snack, and a good friend even puts it on his morning oatmeal.
Dish history: We planted a lot of Chinese cabbage this season in order to make kimchi. Next year I hope we make the real version, buried in the ground for months to ferment. But this quick version is tasty and easy.