Classic Kimchi

Cut the cabbage in half lengthwise. Prepare the brine: dissolve 1 cup of salt in 2–3 liters of water. Submerge the cabbage, pressing down slightly, and let it sit for 1 hour.

In a saucepan, make the porridge paste: mix 25 g of flour with 250 ml of water, and cook until thickened. Let it cool. In a blender, blend the garlic, fresh chili, and ginger. Add the fish sauce, sugar, dried chili, and salt if needed. You will get a thick, aromatic paste.

Cut the daikon into matchsticks and finely slice the green onions. Add them to the paste and mix well.

Rinse the cabbage and squeeze out the excess moisture gently. Thoroughly coat every half of the cabbage with the spicy paste.