Authentic Korean Kimchi

• 2 each napa (Chinese) cabbage about 3 to 4 pounds, lengthwise into quarters, then across into thick ribbons
• 13 cup salt
• 2 tablespoons soy sauce, tamari
• 4 tablespoons fish sauce
• 1 1/2 cups chili powder korean, pure and not salt added
• 2 bunches scallions, spring or green onions thinly sliced
• 1/4 cup garlic minced
• 1/4 cup ginger minced
• 4 cups carrots thin sticks, 2 1/2 to 3 1/2 inches long

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

cabbage, salt, soy sauce, fish sauce, chili powder korean, bunches scallions, garlic, ginger, carrots thin

Taken from recipeland.com/recipe/v/authentic-korean-kimchi-51988 (may not work)