Traditional Kimchi

Cut the napa cabbage in half lengthwise, then in half again to get quarters. Make a slit at the base of each quarter to help with salting.

In a large basin, dissolve 1/2 cup of the coarse sea salt in enough water to cover the cabbage. Submerge the cabbage quarters in the saltwater.

Lift the cabbage quarters and sprinkle the remaining 1/2 cup of salt between the leaves, focusing on the thick, white parts.

Let the cabbage sit for 6-8 hours, turning it every 2 hours to ensure it salts evenly. It's ready when the white parts are flexible and don't break when you bend them.

While the cabbage is salting, make the porridge. Combine sweet rice flour, sugar, and water in a small pot. Whisk and heat until it thickens and bubbles. Let it cool completely.

Once the cabbage is properly wilted, rinse it thoroughly 3 times under cold water to remove excess salt. Squeeze gently to remove water and set aside to drain.

In a very large bowl, combine the cooled porridge with the minced garlic, ginger, onion, gochugaru, fish sauce, and salted fermented shrimp. Mix well to create the kimchi paste.

Add the julienned radish and chopped scallions to the paste and mix again.

Now, spread the kimchi paste between each leaf of the cabbage quarters, ensuring every leaf is coated.

Fold the cabbage quarters in half and pack them tightly into a large, clean jar or fermentation container.

Press down firmly to remove air bubbles. Leave about an inch of space at the top.

Let the jar sit at room temperature for 1-2 days to start fermentation. You might see bubbles. Then, move it to the refrigerator to ferment slowly for at least a few more days, or up to several weeks, depending on how sour you like it.