Kimchi (Pogi-kimchi / Tongbaechu Kimchi)

In a medium pot, combine 2 cups of water and 2 tbsp of sweet rice flour. Whisk until smooth. Add 2 tbsp of brown sugar. Turn heat to medium and cook, whisking constantly, until the mixture thickens and becomes translucent, about 5-7 minutes. Remove from heat and let it cool completely.

In a food processor, combine 1/2 cup fish sauce, 1/4 cup fermented salted shrimp juice, 2 cups gochugaru, 24 cloves garlic, 2 tsp minced ginger, and 1 chopped onion. Process until smooth to create the kimchi paste.

Pour the cooled rice flour slurry into the food processor with the kimchi paste. Mix well.

Cut each napa cabbage head in half lengthwise, then cut each half in half again, creating quarters. Trim off the tough core at the bottom.

In a large basin or sink, sprinkle 1/2 cup of kosher salt between each cabbage leaf. Let it sit for 30 minutes, then turn the cabbage over and let it sit for another 30 minutes. The cabbage should become wilted and soft.

Rinse the salted cabbage leaves thoroughly under cold running water 2-3 times to remove excess salt. Gently squeeze out excess water. Let the cabbage drain well.

Peel and julienne 2 cups of Korean radish and 1 cup of carrot.

Chop 1 cup of green onions and 1/2 cup of Asian chives (or other optional herbs like minari or buchu).

In a large bowl, combine the julienned radish, carrot, chopped green onions, and optional chives. Add the prepared kimchi paste. Mix everything thoroughly with your hands (wear gloves!) until all vegetables are evenly coated.

Add 2 tbsp of toasted sesame seeds to the kimchi mixture and mix again.

Pack the kimchi tightly into an Onggi (traditional Korean fermentation jar) or a large airtight container. Press down firmly to remove air pockets. Leave about an inch of space at the top.

Leave the kimchi at room temperature for 1-2 days to begin fermentation. You will see bubbles and it will smell sour. Then, transfer it to the refrigerator to continue fermenting slowly.

Kimchi can be eaten fresh (geotjeori) or fermented. It will continue to ferment in the refrigerator, developing a deeper flavor over time. It can be stored for months.