Slice the Chinese cabbage into 3/4 to 1 inch strips or squares.
Combine water and 3 tablespoons of salt. Stir until salt is dissolved.
Soak cabbage in the brine solution in a large glass bowl about 5 to 10 hours in the refrigerator (You can put a weighted plate to keep the cabbage submerged in water.) Drain.
In a bowl combine cabbage, green onions, 2 tablespoons salt, garlic, red chili pepper and ginger.
Mix well to combine. Correct seasoning if you want more salt or chili.
Transfer cabbage mixture into a large sterilized jar. Cover and refrigerate 2 days or up to a week before serving.
Serve as a relish or salad. This keeps well for weeks in the refrigerator. If you want a spicier taste and more reddish color, add more chili pepper flakes.