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Cut the cabbage into pieces and rub salt between the layers. Let it sit for an hour to soften.
To get rid of extra salt, rinse the cabbage and then lightly squeeze it to get rid of water.
To make the paste, mix together ginger, garlic, sugar, chilli flakes, and fish sauce.
Mix the paste with the cabbage, carrot, and spring onions until everything is well covered.
Put tightly into a jar and let sit at room temperature for 24 hours. Then put it in the fridge to ferment.