Here's one Vlap...makes about a quart...if you do not like it, you've only wasted a quart of cabbage instead of a big batch of cabbage.
1 large head of nappa cabbage
2 TBS salt
4 green onions with tops
1 large clove of garlic... minced
1 dried hot red chile pepper (about 2 inches long) crushed
1 teaspoon of grated fresh ginger root
1 TBS salt
Cut the cabbage into 1" long by 1" wide pieces Sprinkle with the salt..mix it well and let it sit for at least 15 minutes.
Cut the green onions into match stick sized pieces.
Wash the salted cabbage in fresh cold water, add the remaining ingredients and cover with cool water.
Mix well, cover and let it sit for three or four days.
Taste it every day...when it is sharp enough or is acid enough, cover it and keep in the fridge.
It keeps for about 2 weeks in the fridge.