Make Your Own - Kimchi

How to make it:
Cut the cabbage lengthwise into quarters, sprinkle the coarse salt evenly between leaf layers, (The salt will draw out the moisture and soften the cabbage). Place into a large bowl and add enough water to almost submerge the cabbage. Let is soak for 2-3hours occasionally turning it. Once flexible but not mushy, rinse the cabbage thoroughly 2–3 times to remove excess salt and let it drain well. [(Optional) In a sauce pan, combine the Rice Flour & Water, cook over low heat, stir until thick & cool down down (you made "Slurry" helping to thicken the kimchi paste)]
In a bowl mix the Chili Flakes, Garlic, Ginger, Fish Sauce, Sugar, [add the slurry if using]. and stir to form a rich and thick paste. Add the Green Onions, Carrots, Radish and mix until evenly coated. Wearing gloves, spread the kimchi paste generously between every cabbage leaf, ensuring the seasoning reaches from the base to the tips so each layer is well flavored. Gently fold the seasoned cabbage quarters and pack them tightly into a clean container or jar, pressing down firmly to remove trapped air and help release natural juices that will aid fermentation. Leave the packed kimchi at room temperature for 1–2 days so fermentation can begin, during which time it will start to develop a slightly tangy aroma and small bubbles. After this initial fermentation, transfer the container to the refrigerator, where the kimchi will continue to mature slowly, becoming more sour and complex over 1–2 weeks depending on taste preference.