A mild, quick version of the traditional fermented Korean pickle.

1/2 head savoy or napa cabbage
1 tsp. salt
3 scallions
1/2 tsp grated ginger
1 tablespoons toasted sesame seeds
Pinch of red chili flakes
2 teaspoons soy sauce
2 teaspoons honey

Core the cabbage and chop it into 2-inch pieces.  Soften with the salt in a plastic bag, 15-20 minutes.  Cut the scallions into 1-inch lengths.  Add the scallions and all the other ingredients to the plastic bag and mix with your hands to combine.  Seal and let stand one hour at room temperature.  Serve!