1. Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1½-inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.

2. Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.

3. Meanwhile, finely chop the bell pepper (about ½ cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.

4. Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, and refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.

Quicker Kimchi (Makes about 2 cups, 10 minute prep time, 15 minute cooking time):

Drain, rinse, and thoroughly dry 1 cup sauerkraut. Prepare the recipe as above, substituting the sauerkraut for the salted cabbage with no standing time, and serve right away.