Kimchi

Ingredients:

• 6 pounds napa cabbage (about 3 medium heads)
• 1 cup salt
• 2 cups water
• 2 tablespoons sticky/sweet rice flour
• 2 tablespoons sugar
• 2 cups shredded radish
• 1 cup shredded carrot
• 10 green onions, chopped (1 inch)
• 1 cup water
• ½ cup garlic
• 1 tablespoon fresh ginger
• 1 white onion, chopped
• ½ cup fish sauce
• 2 cups Korean chili flakes (gochugaru)

Instructions:

1. Prepare the cabbage:
   Rinse cabbages and cut each in half. Sprinkle salt generously between every leaf, coating both sides. Let sit for 2 hours, turning occasionally to ensure even salting. Rinse well in cold water 3 times to remove excess salt, then drain completely.
2. Make the porridge:
   In a small saucepan, whisk together 2 cups water and sticky rice flour. Cook over medium heat, stirring constantly, until it thickens (about 3–4 minutes). Stir in sugar, then remove from heat and let it cool completely.
3. Prepare the vegetables:
   In a large bowl, combine shredded radish, carrot, green onions, and 1 cup water. Set aside.
4. Make the spice paste:
   In a blender or food processor, blend garlic, ginger, onion, fish sauce, and chili flakes until smooth.
5. Mix it all together:
   Once the porridge has cooled, add it to the vegetable mix along with the spice paste. Stir well until everything is evenly coated.
6. Season the cabbage:
   Wearing gloves, apply the mixture to both sides of every cabbage leaf, working the paste deep between the layers.
7. Ferment:
   Pack the coated cabbage into glass jars, pressing down to remove air pockets. Leave some space at the top for expansion. Place jars in a cool, dark place for about 1 week.
8. Taste & store:
   Check after a week — if the kimchi has reached your desired sourness, transfer to the refrigerator. If not, let it sit a few more days before chilling.