Baechu kimchi

Method

1. 1 Cut the Chinese cabbage lengthwise into quarters, rub coarse salt into each leaf, and marinate for 3 hours to soften and soften the leaves.
2. 2 Mix the rice flour with cold water and cook over low heat until it thickens into a paste, then let it cool for 15 minutes.
3. 3 Mix rice flour paste with Korean chili powder, minced garlic, minced ginger, fish sauce, and sugar to make a thick red kimchi sauce.
4. 4 Rinse the napa cabbage three times to remove excess salt, squeeze out the excess water, then spread the sauce onto each leaf along with the shredded radish and green onions.
5. 5 Pack tightly into jars, leave at room temperature for 24 hours to ferment, then store in the refrigerator for later use.