How to Make Kimchi: Spicy Lacto-Fermented Cabbage

We join host Hoocho in making Kimchi!
Ingredients:
2 medium head chinese cabbage
1/2 cup iodine-free sea salt or kosher salt
Water, preferably distilled or filtered
2 Tablespoon grated garlic (5 to 6 cloves)
1 Tablespoon grated peeled fresh ginger
2 teaspoon granulated sugar
4 tablepoons fish sauce
1 to 5 tablespoons Korean red pepper flakes (gochugaru) (depends on spice wanted)
5 medium Carrots chopped into matchsticks
4 medium spring onion, trimmed and cut into 1-inch pieces
Patreon: / hoocho
Welcome to "All the Gear. No Idea"
Where inexperience meets enthusiasm.
On this channel we explore hobbies and pastimes for the first time, looking to expand our skills and experience by seeking out new and exciting pursuits.
Conquering our inexperience with pure enthusiasm and perhaps even discovering our ikigai along the way.

[@epicpiggy9610]

This channel is soooo underrated. Love you Hoocho :D

[@KegLand]

Top work. I love Kimchi.

[@sust8n]

Nice! Simple kimchi for lazy brewers ;)
Looks tasty

[@barcaisbest10]

🔥🔥🔥🔥

[@geli7546]

Any replacements you recommend for the fish sauce?

[@dirty_haute]

Is that paste the same as gochujang?

[@tehsnarf]

I've always been interested in using kimchi, but I'm not sure what to use it in? Do I just add it to something I'm already cooking? Do I add it straight from the jar to another dish? Are there any recipes you would recommend?

[@Charles00-xj3kz]

Goes with everything! Add it to grilled cheese on toast, stick it in an omelette, open sandwich with ham are some of the ways I use it.