Quick Fresh Kimchi

Cut cabbage leaves lengthwise once or twice into strips about 1 inch wide. Cut each strip diagonally once or twice and put them into a large bowl.Add ½ cup water and sprinkle the salt over top. Toss the cabbage well with your hands to spread the salt evenly on the leaves.Salt for 30 minutes, tossing every 10 minutes.While it’s salting, make kimchi paste:In a small saucepan add fermented salty anchovies, ½ cup water, and glutinous rice flour. Stir the mixture with a wooden spoon.Heat it over medium heat, stirring occasionally for about 4 to 5 minutes until all the fish is melted. Strain the mixture to a large bowl. Discard the fish bones in the strainer. Let the mixture cool down.Add hot pepper flakes and sugar. Mix it well with a wooden spoon.Add garlic, ginger, and onion to a food processor and grind it all for 1 minute until smooth. Add it to the hot pepper mixture and stir well.Add green onion, chives, and carrot and stir well.kimchi pasteMake kimchi:Rinse the cabbage in cold water, changing the water a couple of times until the cabbage is very clean.Drain the cabbage well and add it to the kimchi paste. Wear your kitchen gloves and mix everything well.Sprinkle the sesame seeds, and transfer to a plate and serve right away as a side dish for rice, kalguksu (knife-cut noodle soup), or porridge.