Cabbage Kimchi Fermented Cabbage

This is the basic recipe to make Kimchi.
It's almost the same as making saurkraut,
in this you add some freshly minced ginger.
I like to make it a little more spicy.

Ingredients:
1 Chinese cabbage, cut into 2-inch squares
3 tablespoons plus 1 teaspoon pickling salt
6 cups cold water
2 tablespoons fresh ginger, minced
2 tablespoons ground dried hot pepper
1 teaspoon sugar or to taste

Directions:
Dissolve the 3 tablespoons salt in the water.
Put the chopped up cabbage into a large bowl,
a crock or a nonreactive pot with a lid
and pour the salt water brine over it.
Weight the cabbage down with a plate, cove.
Let the cabbage stand for 12 hours.
Drain the cabbage, reserving the brine.
Mix the cabbage with remaining ingredients,
including the 1 teaspoon salt.
Pack the miture into a 2-quart jar.
Pour enough of the reserved brine
over the cabbage to cover it.
Cover top loosly with plastic wrap.
Let the kimchi ferment in a cool place,
at a temperature no higher than 68 degrees F.
for 3-6 days, until the kimchi is sour.
Put a cap on the jar tightly.
Store the kimchi in the refrigerator,
where it will keep for months.