Kim Chee

2 pounds Napa  cabbage

1/2 cup coarse salt

4 cups water

1 1/2 tablespoons crushed red pepper

1 clove garlic

1 teaspoon fresh ginger

1 tablespoon sugar

2 green onions,  chopped

Wash and cut the cabbage into 1/2−inch squares. Sprinkle with salt, add the water and refrigerate for four hours. Drain and  mix the rest of the ingredients. Pack in zip lock bag or a jar with a tight lid. Refrigerate and let cure for few day.