Spicy Korean Kimchi

Description
Serve this as a side dish-a garnish that will enhance the flavor of your meal.
 * Preparation: 72 hours and 20 minutes.
 * This recipe is for 2 pints.

Ingredients

 * 1 lb sized head Chinese cabbage
 * 2 tablespoons sea salt
 * 4 cups cold water
 * 1 tablespoon fresh garlic, chopped
 * 1 tablespoon fresh ginger, finely chopped
 * 1 tablespoon green onions, finely chopped
 * 2 teaspoons dried chili pepper flakes
 * 2 teaspoons sugar

Directions

 * 1) Separate and wash the cabbage leaves.
 * 2) Sprinkle them with the 2 tbsp of salt.
 * 3) Place them in a non corrosive dish (pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
 * 4) The water should cover the leaves if not place a heavy object on them to keep them submerged.
 * 5) After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture (I used my lettuce dryer to remove the extra moisture).
 * 6) Mix the garlic, ginger, green onion,chili flakes,sugar and 1 tbsp salt, stir together.
 * 7) Pour 1½ cups of very hot water over the mixed seasoning.
 * 8) Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
 * 9) Place in the fridge for two days.
 * 10) Flip the bag every time you open the fridge door.
 * 11) To serve cut the leaves into 2" strips and serve as a side condiment.
 * 12) To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.