1 head green cabbage
1/4 cup coarse salt
1/2 cup rice vinegar
1 tablespoon sugar
2 tablespoons chili garlic paste
1 knob fresh ginger root, finely grated
2 cloves garlic, finely minced
3 scallions, finely sliced
Remove outer leaves from cabbage. Cut cabbage in quarters lengthwise and trim away the tough ends. Cut each quarter into 1 inch slices. Put into a colander and toss with salt. Cover and place over a bowl to drain for 2 hours, until wilted. Rinse thoroughly.
Bring a large kettle of water to a boil and blanch cabbage for about 3 minutes, until tender. In a large bowl disolve the sugar in the vinegar. Add the chili paste, ginger, garlic, and scallions. Add cabbage to the vinegar mixture. Pack tightly in a glass jar, and if needed, add enough water to cover. Close the jar and refrigerate overnight.