Spicy Korean Kimchi

1 lb Chinese cabbage

2 tb Salt

4 c Cold water

2 c Very hot water

--PICKLING MIXTURE

-- 1 tb Finely chopped garlic

1 tb Finely chopped fresh ginger

1 tb Finely chopped scallions

2 ts Finely chopped dried chile

2 ts Sugar

1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound