1 lg Head Napa cabbage
Salt
Water
5    Habanero peppers
4    Garlic cloves
4    Green onions
1 sl Fresh ginger (1/2" thick)
1/4 ts Cayenne pepper (or to taste)

Cut cabbage into 1-inch slices. Dissolve about 1-2
tablespoons salt in enough water to cover cabbage
slices in a non-reactive container. Leave cabbage to
soak in salted water for 12 to 24 hours at room
temperature. Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic,
ginger and ginger, and mix with 1 tablespoon salt and
cayenne pepper. Pack cabbage in a non-reactive
container, cover with water and gently stir in chopped
pepper mixture. Refrigerate for several days before
serving. Keeps quite a while if stored in
refrigerator. Remove kimchee from liquid before
serving.