Napa Cabbage Kimchi

Rinse the cabbage, make a cut from the base to the middle, and tear it into two halves.

Pour water into a large bowl and dissolve salt in it. Check the concentration by placing a fresh egg in the water — it should float. If the egg sinks, add more salt.

Immerse the cabbage in brine so that water penetrates between the leaves. Then remove the cabbage and let it drain.

Salt the cabbage with dry salt, placing it between the leaves at the base.

Transfer the cabbage to a suitable container, pour the brine over it, and let it sit for 5–8 hours.

Prepare rice flour kissel: mix the flour with water, boil water separately, add the rice mixture to the boiling water and stir until you achieve a uniform thick consistency. Cool the kissel and mix with red pepper and fish sauce.

Add garlic and ginger paste, blended onion puree, shrimp paste and mix well.

Cut the daikon into thin strips, slice the leek into rings, and cut the green onions into pieces about 4 cm long. Add the vegetables to the marinade and mix well. At the end, add the sugar and mix once more.

Brush the brined cabbage with marinade between the leaves, starting with the large outer leaves and moving toward the core.

Kimchi can be eaten immediately or saved for later. Wrap the top leaf around the cabbage, fold it in half, tucking the soft leaves under the base, trying to release all the air. Transfer to a container and store in the refrigerator.