Quarter the cabbage and cut into 2 inch pieces.
Wash and dry the cabbage and rub evenly with salt.
Place the cabbage in a large bowl and place something on top to weigh down. Leave for one hour, stir and leave for another hour.
Place the carrots and green onion in another bowl.
Blitz together the remaining ingredients to make a thick sauce.
Stir the sauce into the carrots / onions.
Rinse the cabbage and dry with paper towels.
Coat the cabbage evenly with the sauce / vegetable mixture and pack tightly into an airtight container.
Leave to ferment in a dark place for minimum 48 hours (maximum 1 week), pressing the mixture once per day.
Place in fridge - can be refrigerated for up to 2 months unopened.