Kimchi - korean pickled cabbage

Ingredients

• 2 Napa cabbages, cut into bite size pieces
• App. 1 cup salt
• 1/2 cup glutinous rice flour (if you don't have this, - change with tapioca flour or normal all purpose-flour)
• 3 cups water
• 1/4 cup sugar
• 4-6 cups hot pepper flakes
• 1 cup fish sauce
• 1 cup minced garlic
• 1 tablespoon minced ginger
• 1 onion, minced
• 2 tbs sambal oelek (optional)
• 1 cup green onions, cut into 7 cm pieces
• 1 cup carrots, julienned

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Preparation

• Soak the cabbage pieces in water, drain and transfer them to a big bowl.
• Sprinkle the cabbage with salt. Make sure all sides are salted.
• Turn over the cabbage pieces every 30 minutes. This process takes 1.5 hours.
• After 1.5 hours, rinse the cabbage in water - make sure you get rid of the salt covering the cabbage. Drain and set aside.
• Kimchi paste:
  Combine the glutinous rice flour and water together and mix it well. Cook this mixture under medium heat.
• You have to keep stirring (very important) until it gets thick and somehow sticky and translucent like glue.
  Transfer this mixture into a bowl.
• Add sugar and mix well.
  Add fish sauce, hot pepper flakes, minced garlic, ginger and onion.
• Add sambal oelek, green onions and carrots. Mix everything well. Keep tasting the paste, and adjust to your liking.
• The last thing to do is to add the cabbage pieces into the kimchi paste.