Dissolve Salt (2 tablespoon) in Water (1 1/2 cup).
Chop up Napa Cabbage (1) and soak in salt water for 3-4 hours or until soft.
To make the paste, add the Sweet Glutinous Rice Flour (1 tablespoon) and Water (1 cup) to a pot. Put over medium heat and continue to stir until thickened - about 5 minutes.
Transfer paste to a large bowl and add the Korean Chili Flakes (1/2 cup), Fish Sauce (4 tablespoon), and Granulated Sugar (2 tablespoon). Mix well and let the paste cool.
Add green part of Scallion (3), Onion (1/4), Garlic (3 clove) and Fresh Ginger (1/2 teaspoon) to the paste and mix.
Once the cabbage is soft, remove from salt water and rinse thoroughly.
Massage paste into the cabbage and store in a jar.
Serve immediately if you like fresh kimchi. Enjoy!