Kimchi

Ingredients
3 tablespoons pickling salt
1 teaspoon pickling salt
6 cups water
2 lbs Chinese cabbage
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced ginger, fresh
2 tablespoons Korean red pepper powder or1 1/2 tablespoons crushed red pepper flakes
1 teaspoon sugar

Directions
Dissolve the 3 tablespoons salt in the water. Cut the cabbage into cut into 2-inch squares. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.