A Simple Kimchi

1 med.-lg. green cabbage

⅓-½ med. purple cabbage
6 lg. green onions

3 med. carrots

⅓c Himalayan pink salt

Thinly slice the cabbage, onions and carrots into a large bowl.  Salt everything and massage it into the vegetables.  Let stand for 2 hours.  Add 10 cups of water and massage again to be sure all the vegetables are well coated and covered with the salted water.  Keep vegetables submerged with a heavy glass plate.  Put in a cool spot on your countertop or 'fridge for 24 hours.

1½T finely ground red pepper

1½" cube of peeled ginger

6-8 large cloves garlic

¼c bottled fish sauce

2t sugar

Drain the vegetables in a large colander and rinse well.  Let drain while mixing the sauce ingredients.  Finely chop the garlic and ginger then combine vegetables and sauce, mixing well with your hands in the large bowl that was washed and dried.  Fill vented kimchi jars with the mixture and refrigerate.  This is best after being chilled a week or so.  It's fermented, so it will keep a long time in the refrigerator. . .Lin