Salt (2 Tbsp)
Water (1 1/2 cups)
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 Tbsp)
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 (1/4 cup)
Granulated Sugar (2 Tbsp)
. Mix well and let the paste cool.
Add green part of
Scallions (1 bunch)
Garlic (3 cloves)
Fresh Ginger (1/2 tsp)
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!