In a large bowl, combine the cabbage with the salt and setaside for about 1 hour. Drain the liquid and rinse the cabbage toremove any traces of salt. Let the cabbage drain in a colanderfor 20 minutes, or use a salad spinner to remove most of thewater.
Meanwhile, make the seasoning paste. In a food processor,pulse together the onion, garlic, ginger, mushroom broth, andsugar until a paste forms. Transfer to a bowl and mix in the chilipepper flakes. Set aside for 15 minutes to let the flavorscombine.
In a large bowl, mix together the green onions, seasoningpaste, shredded carrots, and drained cabbage until combinedthoroughly, making sure the seasoning paste is distributedevenly among the leaves.
Pack the mixture tightly into a 2-quart container. Add ΒΌ cup ofwater to the mixing bowl and swirl the water around to collectthe remaining seasoning paste. Add the water to the container,cover tightly, and set aside for 3 days at room temperature. Thecabbage will expand as it ferments, so be sure to placecontainer on a plate or in a bowl to catch the overflow.
Refrigerate and enjoy within 6 months.
