-
1
Cut the cabbages lengthwise into quarters, then across into thick ribbons.
-
2
Put the cabbage in a big bowl and use your hands to toss it with the salt.
-
3
Pour in cold water to cover the cabbage.
-
4
It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged.
-
5
Cover the bowl with a towel and leave it out overnight.
-
6
The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl.
-
7
(Keep the brine, too.)
-
8
In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder.
-
9
(Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)
-
10
Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks.
-
11
Mix the kimchi well and pack it into hard plastic or glass containers.
-
12
Pour in enough of the brine to cover the vegetables.
-
13
Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast).
-
14
Taste it after three or four days, and every day after.
-
15
As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.
-
16
When it tastes good to you, its done.
