Baechu Kimchi:

ingredients

• 2 pounds napa cabbage, cored and cut into 1-inch pieces (one large cabbage)
• ¼ cup sea salt
• 2 cups shredded carrots
• 1 bunch green onions, sliced white and chopped green
• 1 tablespoon fresh ginger, sliced ( 2-3 disks, peels ok)
• 6 cloves garlic, whole
• 2–6 tablespoons Korean-style red pepper flakes (gochugaru)
• 2 tablespoons fish sauce
• 2 teaspoons sugar

instructions

1. Cut cabbage and place it in a bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
2. Drain the cabbage, saving the brine. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl, adding the carrots and scallions.
3. Place the ginger, garlic, red pepper flakes, fish sauce and sugar in your food processor. Process until well combined, pulsing, until it becomes a paste.
4. Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
5. Pack the cabbage into a large, two-quart jar (or two, quart jars) or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit. Add weight and airlock.
6. Ferment for 3 to 14 days.