Another Kimchi

1 head (2-2.5lb) Napa or green cabbage, cut into pieces (kinda whatever you want - they recommend 2x1" squares but I like it a little more thinly sliced)

2 tbsp kosher salt

2 tsp minced garlic

1 tsp peeled, grated ginger

2 tbsp fish sauce

1 tsp sugar

3 tbsp gochugaru (Korean chile pepper flakes)

4 green onions, green parts only, in 2 inch pieces

1/4 cup yellow onion, thinly sliced

1. Mix cabbage with salt and let it sit for about an hour. Drain and lightly rinse, let sit another 10-15 minutes.

2. Mix garlic, ginger, fish sauce, sugar, gochugaru. Let sit 15 min.

3. Mix everything. Pack into a glass jar, add a little water to get the last seasoning paste. Let it sit in the covered jar for about 3 days at room temperature. (might bubble over.) Then refrigerate.

Source: "Mother in law's kimchi DIY kit" https://milkimchi.com/