Baechu Kimchi (Napa Cabbage Kimchi)

Rinse the salted cabbage three times under cold running water to wash off excess salt, then drain in a colander for 20 minutes, squeezing gently to remove water.

Make the paste by whisking 1/4 cup water with 1 Tbsp glutinous rice flour over low heat until it thickens into a porridge, then cool and stir in the gochugaru, fish sauce, grated ginger, minced garlic, and 1 Tbsp sugar.

Wearing gloves, massage the seasoning paste into every piece of cabbage along with 2 cups of julienned Korean radish and 4 sliced scallions until evenly coated and glistening red.

Pack the kimchi tightly into a clean glass jar, pressing down to eliminate air pockets and leaving 1 inch of headspace, then seal loosely and ferment at room temperature for 1 to 2 days until pleasantly sour and bubbly.

Transfer the jar to the refrigerator, where the kimchi will keep developing flavor for weeks; serve cold as a banchan or use in stews and fried rice.