Ingredients
Salt
1 napa cabbage
1/4 dl sweet rice flour
1 1/2 dl water
1/4 dl sugar
1 dl save-the-fish sauce
1/ - 1 dl red pepper flakes 고추가루
4 chopped cloves of garlic
2 tbsp chopped ginger
2 tbsp chopped onion
4 chopped scallions
Directions
Cut cabbage twice lenghtswise. Wash thoroughly. Rub carefully with salt, making sure that salt goes everywhere.
Leave to rest for two hours. Then massage and turn and leave to rest for another three hours.
Mix sweet rice flour, water and sugar until it becomes translucent. Cool a little and mix in the rest of the ingredients.
Wash the cabbages thoroughly - and then once again. Wring in order to get as much excess water out.
Wear gloves and carefully spread the mixture everywhere on the cabbage. Finally massage gently.
Fill into a sterilized glass jar with a sealing lid. Leave for two days in room temperature in order to ferment. Store in the fridge.
The flavor develops a lot over time.
Check out Maangchi making non-vegan kimchi for procedure details.
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