INGREDIENTS YOU WILL NEED: 1 Chinese cabbage 2 Tbsp Salt 1 Bunch of green onion Kimchi Paste 1 tbsp sugar 2 tbsp salt 3 tbsp fish sauce ¼ cup Korean red pepper 6 garlic cloves 2 anchovy fillets 1 tsp sesame oil ½ tbsp chopped ginger HOW TO MAKE KIMCHI: You will need one Chinese cabbage, start by removing the stem with a knife and then chop the cabbage about 1 to 2 inches in size. Take the chopped cabbage and soak in a large bowl of water. To add a different texture to the kimchi we are cutting a quarter of the cabbage into thin slices. Go ahead and throw the slices into the water bowl as well. Then add 2 tablespoons of salt and mix it well with the cabbage. Let the cabbage soak for at least 2 hours. We place a weighted pan on top of the cabbage to help it stay under the water. Now we can make the kimchi paste. We use a food processor to mix our paste but you can use a mortis and pestle if you don't have a processor. Combine the sugar, salt, fish sauce, Korean red pepper (or any dried hot pepper you like), garlic, anchovies, sesame oil, and ginger in the bowl and then blend together until it forms a nice thick paste. After 2 hours drain the cabbage well and set it aside. Cut up the green onion into 2 inch long strips and add it to the cabbage. Now take the kimchi paste and mix it with the cabbage and green onion. We wear gloves since the kimchi paste has spicy peppers in it. If you don't wear gloves be sure not to touch your face or eyes! Mix well, we find adding the paste in increments helps to incorporate it better. After the cabbage and paste has been mixed well store it in a glass container (plastic is okay if you don't have glass) pack down the mixture with your hand and let it ferment at room temperature for 24 to 48 hours. After which you can store it in the fridge. Enjoy!