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1
Add the cabbage and salt in a big bowl, tossing it with your hands until well mixed.
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2
Pour in cold water to cover the cabbage.
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3
It will float, so invert a plate on top to keep it submerged.
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4
Cover the bowl with a clean kitchen towel and let it stay at room temperature overnight.
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5
The next day, lift the cabbage out of the brine and place it in a big bowl.
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6
(Keep the brine)
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7
Add soy sauce, fish sauce and Korean chili powder in a small bowl, stir until well blended to make a chili paste.
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8
Add the chili paste to the cabbage along with scallions, garlic, ginger an carrot sticks if you want.
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9
Combine the kimchi well and pack it into hard plastic or glass containers.
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10
Pour in enough of the brine to cover the vegetables.
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11
The work is now over.
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12
Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast).
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13
Taste it after three or four days, and every day after.
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14
As the vegetables shrink, the kimchi can be arranged in smaller containers, make sure to keep it covered with brine.
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15
When it reaches your own taste, its done.
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16
(Different people have different taste, some people like the flavor not too strong, but others prefer really strong taste).
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17
Refrigerated and covered, it can be kept for ever.
