1 Cabbage, cored, cut into 1/8s (wedges)
1.5 cups salt
1 cup Korean chile powder
3 Tbs fish sauce
2 Tbs Sesame seeds
1 bunch of chives (optional)
3-4 scallions, chopped
4-5 cloves garlic, minced
1 Tbs minced garlic (paste)
2-3 large carrots, sliced
Mix 1 cup sugar and water in a large bowl. Add cabbage wedges to bowl and work in salt water. Drain cabbage and place in large bowl. Work in remaining salt and let sit for 4 hours, tossing occasionally.
Meanwhile make the paste. Mix all remaining ingredients in a bowl to make a paste. Adding water if needed to get the right consistency.
Rinse the cabbage very well, soaking in water if needed.
Chop cabbage roughly and slowly mix cabbage and paste in batches. Pack into jars.
Let sit at room temperature, covered for 2 days, opening jar occasionally to vent carbon dioxide.
Store in fridge for 4 days to ferment further before eating.
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