Kimchi with green onions

Prepare the brine. It requires unboiled water, so it should be very clean, filtered, ideally spring water. Stir the salt thoroughly to dissolve it completely.

Prepare the cabbage. Separate the cabbage leaves from the head, rinse them and shake off excess water, then cut them into strips or squares as desired. If using other vegetables like carrots or daikon, it's better to grate them on a Korean grater for a nicer appearance. Chop the onion into small sticks.

Prepare kimchi. Mix all the vegetables in brine; to fully submerge them, a weight can be used. In the summer preparation, keeping them in brine for 3-5 hours is enough due to the higher temperature. For winter preparation, it's better to let them brine overnight for more reliability. After that, drain the brine and rinse the vegetables under running water.

Prepare the paste. In a blender, add garlic, pepper, ginger, and fish sauce. Blend everything and mix the paste with the vegetables. This should be done with gloves; otherwise, your hands will burn from the pepper. Prepare a sterile jar in advance, pack the kimchi into it tightly, close it with a lid, and keep it at room temperature for 3 to 7 days. Then store it in the refrigerator.