Easy Kimchi (Mak Kimchi)

Method

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1. 1Quarter the cabbage lengthwise, cut out the core and chop the leaves into 4-5 cm pieces. Toss with the salt in a large bowl and drizzle over 2 cups of water.
2. 2Leave for 1½-2 hours, turning every 30 minutes. It's ready when the thick white stems bend without snapping.
3. 3Meanwhile, whisk the rice flour with the water in a small pot and cook over medium heat, stirring, for 3-4 minutes until it becomes a thin pudding. Stir in the sugar and let it cool completely.
4. 4Purée the garlic, ginger and onion (or pear) in a food processor. Mix this purée, the gochugaru and the fish sauce into the cooled porridge to make a thick red paste.
5. 5Rinse the salted cabbage well in cold water three times and taste a piece: it should be pleasantly salty. Let it drain in a colander for 20 minutes.
6. 6Combine the cabbage, radish, scallions and carrot with the paste. Wearing gloves, massage everything by hand until every piece is coated.
7. 7Pack the kimchi tightly into a clean jar, pressing out air pockets and leaving 3-4 cm of space at the top. Close the lid loosely.
8. 8Leave at room temperature for 1-2 days until it bubbles and smells pleasantly sour, then refrigerate. Press it down daily with a clean spoon so it stays under its brine; the flavor matures over 2-3 weeks in the fridge.