Kimchi

Instructions

1. Cut the napa cabbage lengthwise into quarters and remove the core. Chop into 2-inch pieces.
2. In a large bowl, dissolve the sea salt in 2 cups of water. Add the cabbage pieces and toss to coat. Set aside for 1-2 hours, turning occasionally, until the cabbage is wilted.
3. Rinse the cabbage under cold running water 2-3 times to remove excess salt. Drain well and set aside.
4. In a small saucepan, combine 1 cup of water with the sweet rice flour over medium heat. Stir continuously until it thickens into a paste. Remove from heat and stir in the sugar until dissolved. Let cool to room temperature.
5. In a large mixing bowl, combine the cooled rice flour paste, Korean red pepper flakes, fish sauce, garlic, and ginger to create the kimchi paste.
6. Add the green onions, carrot, and radish to the kimchi paste, mixing well to coat all the vegetables evenly.
7. Gently fold in the drained cabbage, ensuring every piece is well-coated with the paste.
8. Pack the kimchi tightly into a clean, airtight container or jar, leaving about 1 inch of space at the top for expansion during fermentation.
9. Seal the container and leave it at room temperature for 1-2 days to ferment, then refrigerate. The kimchi will continue to ferment and develop flavor over time.