|Celery/Chinese cabbage||1 Large, shredded|
|Rock salt||1⁄4 Cup (4 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Scallions||6 , finely chopped|
|Chilies||2 , finely chopped|
Put the shredded cabbage in a large bowl and sprinkle over the salt.
Pour over the water, cover and set aside overnight.
Combine the spring onions (scallions), sugar, ginger and chillis.
Drain, then rinse and drain the cabbage again.
Put the cabbage in a fresh bowl and stir in the spring onion (scallion) mixture.
Pack into sterilized pickling jars, cover and set aside for 4 to 5 days before using.