Homemade Kimchi

Cut the cabbage lengthwise into quarters and remove the core. Cut each quarter into 2-inch wide strips.

Place the cabbage in a large bowl and sprinkle with the sea salt. Add the water and mix well. Let the cabbage soak for about 1 to 2 hours, tossing occasionally.

Rinse the cabbage under cold water 3 times to remove excess salt. Drain in a colander for 15 to 20 minutes.

In a large mixing bowl, combine the cabbage with the carrot, garlic, ginger, red pepper flakes, scallions, and fish sauce (if using). Mix thoroughly.

Pack the kimchi tightly into a clean glass jar or fermentation container, pressing down to remove air bubbles and ensure the vegetables are submerged in the liquid.

Seal the jar loosely with a lid (to allow gases to escape during fermentation) and let it sit at room temperature for 1 to 5 days. Check daily and press down the vegetables if needed.

Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. It can be consumed immediately or allowed to continue fermenting in the fridge for additional flavor development.