Cut the cabbage in half lengthwise and remove the core. Cut the cabbage horizontally into 1 1/2- to 2-inch ribbons and place in a large bowl. Sprinkle with the salt. Massage the salt into the cabbage, breaking it down a little. Cover with cold water. Place a small plate on top of the cabbage to keep it submerged. Set aside for 2-4 hours.
Drain and rinse the cabbage with cold water. Gently squeeze out any excess liquid and return the cabbage to the bowl.
Add the scallions, carrots, ground pepper, fish sauce, ginger, garlic, salted shrimp (if using) and sugar to the bowl. Toss with your hands until the cabbage is evenly mixed with the other ingredients.
Pack the kimchee into a clean, dry, 2-quart jar and cover tightly with a lid. Set in a cool place for 24 hours. It may bubble a bit. Open the jar to let any gas escape, reseal and store in the refrigerator.
It’s ready to eat in about 48 hours, and gets better as it ages.
Recipe Notes
Adapted from The Splendid Table (www.splendidtable.org)