Cut cabbage in pieces 3 cm long and 3 cm wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 4 cm lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.