Cabbage Kimchi

Cut the cabbage into bite-sized pieces.

Sprinkle with coarse salt and let it sit for 30 minutes.

Rinse the salted cabbage in water and drain well.

Julienne onion, scallion, and carrot.

Mix red pepper flakes, minced garlic, ginger, salted shrimp, salt, and sugar to make the seasoning sauce.

Add the seasoning sauce to the cabbage and vegetables, then mix thoroughly.

Place the seasoned cabbage kimchi in an airtight container.

Let it ferment at room temperature for one day, then store in the refrigerator.