1 head Chinese cabbage, cut into 1” wide strips
2 carrots, cut on the diagonal into 1/8” slices
1 bunch scallions
1 hot chile pepper or dried red chile flakes
1 tablespoon salt
1” knob fresh ginger
1. Place all the ingredients in a large bowl. Gently massage the mixture with your clean hands until the vegetables start to release some water. Keep massaging until you see significant liquid.
2. Place a clean plate over the mixture so that it covers everything right to the edge of the bowl. Let sit on your counter for 3-5 days, and taste every day to test tanginess.
3. Once kimchi has reached your desired tanginess, it should all fit into a quart-sized mason jar and can be kept in the fridge to halt fermentation for up to a few weeks.