Slice the cabbage into half (length ways) and remove the hard core. Then proceed to slice the cabbage into 2 ½ cm strips
Combine the cabbage with the julienne carrots in the mixing bowl and mix through the salt so everything has a salt coating. Cover the carrots and cabbage with water (preferably filtered water) and soak for 90 mins.
Start making the Kim Chi Paste by combining the garlic, ginger, white crunchy parts of the spring onions, chilli powder, sugar and miso paste into a food blender/mixer. Combine until a smooth paste. Add in the fish sauce and blend further until well combined.
After the 90 mins of soaking is finished, drain the salt water away from the carrots and cabbage mixture and add in the green parts of the spring onions (roughly chopped).
Pour over chilli mixture into the cabbage, carrot and spring onions and massage with latex gloves so that all vegetables are covered with the chilli paste.
Finally cram the vegetables and chilli mixture into a sterilized jar. Ensure no air bubbles are present throughout the mixture and then place a two-piece lid onto the sterilized jar so that it is loose enough to allow any juices to overflow.
Place the jar onto a tray to catch any liquids that overflow and leave at room temperature for 72 hours (3 days).