Name: Hot Korean Pickle
Ingredients: 2 pound Napa cabbage-quartered and sliced into 1-1/2" pieces; 1/4 cup Kosher salt; 5 scallions, finely chopped; 3/4 cup shredded carrot; 1/2 tsp fresh grated ginger; 1-2 Tbsp minced fresh garlic; 3/4 tsp sugar; 6 Tbsp red pepper flakes {or more to taste}; 1 Tbsp salt

Hot Korean Pickle

Ingredients

2 pounds Napa cabbage-quartered and sliced into 1-1/2" pieces
1/4 cup Kosher salt
5 scallions, finely chopped
3/4 cup shredded carrot
1/2 tsp fresh grated ginger
1-2 Tbsp minced fresh garlic
3/4 tsp sugar
6 Tbsp red pepper flakes {or more to taste}
1 Tbsp salt

Instructions

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.Toss with remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover {about 3 cups}. Allow to sit on the counter 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.