Kimchi - cooking recipe

Ingredients

14 cups napa cabbage, coarsley chopped (about 2 pounds)
3 tablespoons salt
1 1/2 cups water
1 cup green onion, coarsley chopped
4 teaspoons fresh ginger, grated peeled
1 1/2 teaspoons red pepper flakes, crushed
4 garlic cloves, minced

Preparation

Place cabbage and salt in a large bowl, tossing gently to combine.
Weigh down cabbage with another bowl.
Let stand at room temperature 3 hours, tossing occasionally.
Drain and rinse with cold water.
Drain and squeeze.
Combine cabbage, water and remaining ingredients.
Cover and refrigerate at least 4 hours.