How to make Easy Kimchi (mak-kimchi)

Cut 10 pounds of napa cabbage lengthwise into quarters, then chop into bite-sized pieces.

In a very large bowl, soak the chopped cabbage in cold water, then drain and add 1 cup of salt.

Mix the cabbage and salt gently. Let it sit for 1.5 hours, turning it over every 30 minutes to salt evenly.

In a pot, combine water and sweet rice flour. Cook over medium heat, stirring constantly for about 5 minutes until it thickens.

Once the porridge starts bubbling, add sugar and cook for another minute until it becomes translucent. Let it cool down completely.

In a food processor, combine garlic, ginger, onion, and fish sauce. Blend for about 1 minute until smooth.

Pour the blended mixture into a large mixing bowl, add the cooled porridge, and 2.5 cups of hot pepper flakes. Mix well.

Optionally, add salted squid. To prepare, salt fresh squid for a week, then rinse thoroughly, chop, and add to the paste.

Thinly slice leek, chop green onions, and julienne carrot and radish.

Add the prepared vegetables to the kimchi paste and mix everything together.

After 1.5 hours, wash the salted cabbage in cold water 3 times to remove excess salt.

Drain the washed cabbage thoroughly in a colander.

In a very large, dry bowl, combine the drained cabbage with the kimchi paste.

Wearing gloves, mix everything gently but thoroughly until the cabbage is evenly coated with the paste.

Transfer the finished kimchi into a large airtight container for storage.

For faster fermentation, place a small amount in a separate container and leave it at room temperature for a day or two before refrigerating. The rest can be refrigerated immediately.