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1
Clean the kitchen sink as this is where you will be working.
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2
Cut the regular cabbage into 2 to 3 inch pieces.
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3
Place the cabbage in the sink and add the salt.
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4
Work in the salt using a kneading motion, until the cabbage is broken up.
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5
The Chinese cabbage should now be cut up and added; no kneading required.
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6
Let this stand for 5 to 10 minutes and then rinse once or twice and drain well.
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7
Shred the carrots, with a potato peeler or a fine food processor shredder.
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8
Cut the green onions into 2 inch pieces, using all of the onions.
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9
Cut the green peppers into 1/2 inch lengths.
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10
Grind up the red pepper and the garlic heads in a blender.
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11
Blend the garlic into the mixture one clove at a time, using 3 to 4 heads, depending on the size of the heads.
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12
Mix the ground up garlic and red pepper mixture, paprika, garlic salt and sugar.
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13
Blend this mixture into the cabbage.
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14
Mix well until all of the Chinese cabbage is tinted red.
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15
Add small amounts of water as you mix to keep the cabbage moist.
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16
Taste and add more salt if necessary, about 1 tablespoon at a time; add more garlic salt instead if more garlic is also needed.
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17
Add about 3/4 cup of water; press into a 1 gallon jug, glass is best.
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18
Leave outside refrigeration for 48 to 72 hours.
