2 Napa cabbages, cut up
1 Scallion
2 Garlic cloves, minced
1 1″ piece ginger, minced
2 ts Korean red pepper
1/2 ts Salt, (more or less)
Water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times till there is no more “slimy” feel. Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.