Carrot Kimchi

Ingredients:

1/2 Large Head Napa Cabbage
1/2 Ib Carrots, Shredded 
5 Large Scallions, Cut into 2 inch segments
2 TBSP Gochugaru (Korean Chili Powder) or any Red Chili 
2 TBSP Salt
4 Cloves Garlic, Minced
1 TBSP Ginger, Minced

Directions:

1. Slice Napa cabbage in half, core the cabbage and cut into 2 inch slices. 
2. Put cabbage into a bowl and mix with 2 tbsp coarse salt and set aside for 1 hour. 
3. After 1 hour, rinse under cold water and dry. 
4. Mix with carrots, garlic, ginger, and scallions. 
5. Pack into a large jar, seal and leave at room temperature overnight to ferment. 
6. After 24 hours at room temperature, move to the fridge and enjoy!