2 lbs cabbage, finely chopped
1/4 c. kosher salt
1/3 c. chili paste
1 Tbsp rice wine vinegar
2 Tbsp dry chili - powder, flake or gochukaru (Korean chili)
1 Tbsp fresh ginger, grated
4 to 5 large cloves garlic, crushed
1 to 2 scallions, cut into 1/2-inch batons
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