Salt the cabbage

• Cut the napa cabbage into bite-sized pieces and place in a large bowl.
• Dissolve the coarse salt in the water and pour over the cabbage.
• Toss well so every piece is coated, then let it sit until the leaves soften and bend without breaking.

Rinse and drain

• Rinse the cabbage under cold water, changing the water a couple of times.
• Drain well in a colander and squeeze out excess liquid.

Make the rice flour paste

• Bring a small amount of water to a simmer in a saucepan.
• Whisk in the rice flour and sugar and cook until slightly thickened, then let it cool completely.

Blend the kimchi paste

• Blend the garlic, ginger, onion and fish sauce until smooth.
• Add the gochugaru and the cooled rice flour paste and blend into a thick red paste.

Mix the vegetables

• Add the julienned daikon radish, carrot and spring onion to the drained cabbage.
• Pour the kimchi paste over and mix thoroughly, ideally with gloves, until everything is evenly coated.

Pack and ferment

• Pack the kimchi tightly into clean jars, pressing down to remove air pockets.
• Leave at room temperature to start fermenting, then store in the fridge.