Celery cabbage/One small head regular white cabbage
Green onions and tops
1 Large, minced
Dried hot red chile
1 , crushed (About 2 Inches Long)
Grated fresh gingerroot
Cut cabbage in pieces 1-inch long and 1-inch wide.
Sprinkle 2 tablespoons salt on, mix well, and let stand 15 minutes.
Cut green onions and tops in 1 1/2-inch lengths, then cut lengthwise in thin slices.
Wash salted cabbage three times with cold water; add the onions, garlic, chile, ginger, 1 tablespoon salt, and enough water to cover; mix well.
Cover and let stand for a few days.
Taste mixture every day.
When it is acid enough, cover and refrigerate up to 2 weeks.