Traditional Napa Cabbage Kimchi

Steps

1. Soak the napa cabbage in cold water.
2. Sprinkle 1/2 cup of Kosher salt between each leaf of the cabbage. Ensure the stem parts are salted generously.
3. Turn the cabbage every 30 minutes to ensure even salting, then set aside for a total of two hours.
4. Prepare the porridge: In a pot, combine 2 cups of plain water and 2 tablespoons of sweet rice flour (or all-purpose flour).
5. Bring the mixture to a boil and cook for exactly nine minutes until it thickens slightly. Remove from heat and let it cool thoroughly.
6. Allow the cooled porridge to sit for an additional 30 minutes.
7. Prepare the vegetables: Peel and wash the Korean radish, then cut it into matchsticks (about two cups).
8. Mince half a cup of garlic, ground 2 teaspoons of ginger, and grind one cup of onion.
9. In a separate bowl, combine the minced garlic, ginger, and onion to create the base for the kimchi paste.
10. To the vegetable mixture, add 1/2 cup fish sauce and 1/4 cup fermented salted shrimp (Saeujeot).
11. Stir in the hot pepper flakes (start with one cup for mild or up to 2.5 cups for spicy) until a thick kimchi paste is formed.
12. Wash the salted cabbage thoroughly several times under fresh running water, then drain well.
13. Remove any tough core parts from the washed cabbage leaves.
14. Mix the prepared kimchi paste with the matchstick radish and other vegetables (green onion, Buchu/Minari).
15. Using bare hands or gloves, spread the kimchi paste between each leaf of the drained napa cabbage.
16. Pack the finished kimchi into a clean container (such as an Onggi or BPA-free plastic jar), pressing down firmly to eliminate air pockets.
17. Garnish with roasted sesame seeds and close the lid.
18. Allow the kimchi to ferment at room temperature for one day, then transfer it to the refrigerator.