Salt the cabbage

• Cut the napa cabbage into bite-sized pieces and place in a bowl.
• Sprinkle with the coarse salt and toss well to coat.
• Let it sit until the cabbage softens and releases water.

Make the rice flour paste

• Bring the water to a simmer in a saucepan.
• Whisk in the rice flour and sugar and cook until slightly thickened.
• Let the paste cool completely.

Prepare the vegetables

• Julienne the daikon radish and carrot.
• Slice the spring onion.
• Grate the garlic and ginger.

Mix the kimchi paste

• Combine the cooled rice paste with the gochugaru, soy sauce, garlic and ginger.
• Stir in the radish, carrot and spring onion.

Rinse and drain the cabbage

• Rinse the salted cabbage under cold water.
• Drain well and squeeze out excess water.

Coat the cabbage

• Add the cabbage to the paste and mix thoroughly, using gloves to coat every piece.

Pack and ferment

• Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets.
• Leave at room temperature to ferment, then refrigerate.