Prep Vegetables: Slice cabbage into 1½-inch pieces; cut green onions into 2-inch pieces.
Salt and Soak: Place cabbage, green onions, and carrot in a bowl. Sprinkle with salt, cover with water, and let sit 1–2 hours, tossing occasionally. Rinse well.
Drain: Rinse cabbage 3 times under cold water, then drain for 15–20 minutes
Make Paste: Combine garlic, ginger, sugar, fish sauce, and gochugaru until smooth.
Mix: Squeeze excess water from cabbage and toss with spice paste (gloves recommended).
Pack and Ferment: Pack into a jar, pressing veggies down until brine covers them. Leave 1 inch of headspace. Ferment at room temperature 1–5 days.
Check & Store: Open daily to press veggies under brine and release gases. Refrigerate once desired flavor is reached.
