Asian Hot Pickle 

2 pounds cabbage-quartered 
and sliced into 1-1/2" pieces 
5 scallions
1/4 cup Kosher salt
1 cup shredded carrot
1/2 tsp fresh grated ginger
6 Tbsp red pepper flakes
1-2 Tbsp minced fresh garlic
1 Tbsp salt 

Put cabbage in a large bowl
and add Kosher salt. 

Toss so cabbage is coated evenly.
Let stand for 30 to 60 minutes,
tossing a few times 
during that period. 

Rinse in cold water and drain. 
Mix with remaining ingredients 
and pack into a large crock .

Add water to cover . 

Allow to sit  for 2 to 5 days, 
then refrigerate, 
covered in the crock or 
individual glass jars. 

NOTE
to make milder decrease red pepper
-to your taste.

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