Kimchi

Trim and halve a head of Napa Cabbage, then sprinkle the leaves generously with Korean Sea Salt — make sure to get some between layers — and place in a large bowl or tub; dissolve extra salt in a little Water to pour over if needed to submerge the cabbage.

Let the cabbage soak for 2–3 hours, turning every 30–45 minutes, until the leaves are wilted and flexible; then rinse the cabbage thoroughly under cold Water to remove excess salt and drain well.

Make a sticky porridge by whisking Sweet Rice Flour with Water in a small saucepan, cooking over medium heat until thick; stir in a bit of Sugar to taste, then remove from heat and let cool to room temperature.

In a large mixing bowl combine the cooled porridge with Korean Red Pepper Flakes, minced Garlic, grated Ginger, Korean Fish Sauce, and a small amount of Fermented Salted Shrimp — these build the spicy, savory backbone of the kimchi paste.

Add shredded Korean Radish, sliced Scallions, finely chopped Onion, and grated Asian Pear to the paste; mix thoroughly so the vegetables are evenly coated and the pear and onion add sweetness and moisture.

Working with gloves, spread the paste between each leaf and layer of the drained cabbage, making sure every crevice is well-coated so the flavors permeate during fermentation.

Pack the coated cabbage tightly into a clean jar or fermentation crock, pressing down to remove air pockets and leaving some headspace for gases; wipe the rim clean and seal.

Let the kimchi ferment at cool room temperature for 1–2 days for a mild tang or longer (3–7 days) for a stronger, more sour flavor, then transfer to the refrigerator to slow fermentation; taste periodically and enjoy once it reaches your preferred balance of sourness and spice.