Method

• 1.
  Chop cabbage into 3cm pieces. Wash under cold running water. Drain. Toss in a large bowl with the salt, cover with a clean tea towel and stand at room temperature, tossing occasionally, for 1 hour or until slightly softened and lots of moisture has been released.
• 2.
  Drain in a large colander and rinse under cold running water, then drain well. Transfer to a large bowl.
• 3.
  Meanwhile, in a small food processor, add gochugaru, garlic, ginger, fish sauce and sugar. Whiz until a smooth paste. Add shallot, carrot and chilli paste to cabbage and, wearing gloves, massage until well combined. Push down firmly into a 2L-capacity sterilised jar until juice begins to appear. Fold over reserved outer cabbage leaves and pack down firmly on top so kimchi is completely covered.
• 4.
  Wipe inside jar rim with paper towel and seal. Set aside at room temperature for 2 days to ferment, then transfer to fridge and store for up to 2 weeks.