Yummy Kimchi

Directions

1. 1
   Cut cabbage in pieces 1 inch long and 1 inch wide.
2. 2
   Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.
3. 3
   Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices.
4. 4
   Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.
5. 5
   Cover with water, mix well.
6. 6
   Cover container and let stand for a few days.
7. 7
   Taste mixture every day.
8. 8
   When it is fermented and acid enough, cover and refrigerate up to 2 weeks.