|Napa cabbage head||1 3⁄4 Pound (1 Medium Head)|
|Pickling cucumbers||4 Ounce (Such As Kirby, 2 Medium Sized)|
|Coarse kosher salt||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Grated peeled ginger||1 Tablespoon (Fresh)|
|Garlic cloves||2 Medium, minced or crushed through a press|
|Sweet paprika||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Soy sauce||2 Tablespoon|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
1. Discard the tough outer leaves of the cabbage. Cut the head crosswise into slices about 1 1/2 inches thick, discarding the stalk end of the head. Quarter the slices.
2. Trim the ends from the cucumbers. Halve them lengthwise and scoop out the seeds with a small spoon; discard. Cut the cucumber halves crosswise into 1/4-inch slices. Combine the cabbage and cucumber slices in a large bowl. Add 2 tablespoons of the coarse salt and toss well. Let stand for 2 hours, tossing occasionally.
3. Add enough cold water to the bowl to cover the vegetables. Drain in a colander. Repeat 2 more times to rinse the salt away.
4. In a large bowl, combine the ginger, garlic, sugar, paprika, cayenne, 1 tablespoon of the soy sauce and the remaining 1 teaspoon coarse salt. Add the vinegar and 1 1/2 cups cold water. Add the drained Napa cabbage and cucumbers and the sliced scallions. Toss well, cover with plastic, placed directly on the surface of the vegetables, and refrigerate overnight. Taste for seasoning and add the remaining 1 tablespoon soy sauce if desired. Serve cold.