Kimchi

Ingredients

• 3 tablespoons sea salt
• 1 medium carrot
• 6 cups water
• 2 lbs Chinese cabbage
• 6 scallions
• 1/2 tablespoons minced fresh ginger
• 1 cup of minced garlic
• 3 tablespoons of brine shrimp sauce or anchovy fish sauce
• 1/4 cup of Korean ground dried hot pepper
• 1 teaspoon sugar

Steps

1. Dissolve the 3 tablespoons salt in the water
2. Put the cabbage into a large bowl, a crock, or a nonreactive pot and pour the brine over it
3. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours
4. Drain the cabbage, reserving the brine
5. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months