1) Shred cabbage in 2 inch strips.

2) Mix with half the salt.

3) Let stand 30 minutes. Wash and drain.

4) Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar.

5) Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.