5 tablespoons salt

4 cups water

2 pounds napa cabbage, cut into bite sized chunks

1 onion, halved and sliced

2 tablespoons Tae Kyung Nong San red pepper powder (or 2 tablespoons Marie Sharps and 1 tablespoon hot chili powder)

2 jalapeños, sliced into thin rounds, seeds and pith included

1 bunch green onions

3 minced garlic cloves

2 tablespoons ginger

Fill a large bowl with water and stir in the salt until it dissolves.  Throw in the cabbage and onion and cover with a large second bowl.  Fill the second bowl with something heavy, and let sit at room temperature for three hours.

Rinse the cabbage and onions and place in a clean large bowl.  Add the other ingredients and mix by hand until all ingredients are well distributed.

Fill jars, put the lids on and let it sit. Jam jars as full as you can.  Volume varies widely from batch to batch.

Check every few days, smashing down with your fist until the solids are covered as much as possible with liquid.  Once it starts to carbonate, check more frequently, tasting until the texture and flavor feel right.  Refrigerate once it gets to the perfect texture.