Kim chi

6 pounds Chinese cabbage (bok choy)3 tablespoons salt2 cups sliced scallions2 cloves garlic, minced3/4 teaspoon dried, ground chile pepper1 tablespoon gingerShred cabbage into 1-inch wide strips. Mix with half the salt and let stand for 30 minutes. Wash and drain. Add remaining salt and other ingredients. Pack into a crock or glass jar. Add enough cold water to cover vegetables. Cover and refrigerate for 5 days.