Ingredients:  

• 1 Chinese cabbage (napa cabbage) 

• 2 tablespoons salt 

• 2 tablespoons 

• 1/2 cup water 

• 1 boiled potato 

• 1 small onion 

• 1 carrot, thinly sliced 

• 3 spring onions, chopped 

• 6-8 cloves garlic 

• 1 inch ginger 

• 5-6 tablespoons Korean red pepper flakes (gochugaru) 

• 2-3 tablespoons soy sauce 

• 1 tablespoon sesame oil  

Method:  

1. Cut cabbage into bite-sized pieces and mix with salt. Leave for 30-45 minutes. 

2. Mix the rice flour with cold water first, then cook over medium-low heat for 2-3 minutes, stirring continuously until it thickens slightly and becomes glossy. 

3. Let it cool completely. 

4. In a blender, add garlic, ginger, onion, potato, gochugaru, rice paste, soy sauce, and sesame oil. 

5. Blend into a smooth paste. 

6. Rinse cabbage well and squeeze out excess water. 

7. Add carrot, spring onions, and paste to the cabbage. Mix everything well. 

8. Pack into a clean jar and press down firmly. 

9. Enjoy immediately as a fresh kimchi, or leave at room temperature for 12 to 24 hours, then refrigerate.