Easy Green Cabbage Kimchi

• 1 whole Carrot, Cut Into 2-inch Long Matchsticks
• 1 pound Green Cabbage, Cut Into 1 To 2-inch Pieces
• 1 Tablespoon Roasted Sesame Seeds
• 1 Tablespoon Finely Minced Garlic
• 1 Tablespoon Finely Minced (or Grated) Fresh Ginger
• 1/4 cups Chopped Green Onion
• 1 Tablespoon Korean Red Chili Powder (gochugaru, )
• 1/4 cups Asian Fish Sauce

1. Bring a medium-sized pot of water to boil, then add the julienned carrot and blanch for 30 seconds. Immediately drain carrots and rinse in cold water until thoroughly cooled.
2. Place cabbage and carrot in a large non-reactive bowl and sprinkle the rest of the ingredients over. Toss to coat all pieces evenly with the seasonings, then let the flavors meld for about an hour or so at room temperature (or 1-2 days, for a more fermented flavor). Store any leftovers in the refrigerator.

carrot, green cabbage, sesame seeds, garlic, fresh ginger, green onion, red chili powder, sauce

Taken from tastykitchen.com/recipes/condiments/easy-green-cabbage-kimchi/ (may not work)