One Jar Kimchi

8 whole cabbage leaves
1 carrot
1 small daikon radish
3 green onions
3 garlic cloves
1 small ginger
1/4 of an onion
1 tbsp sweet rice flour
2 tbsp salt
1.5 tbsp sugar
4 tbsp fish sauce
1/2 cup gochugaru (Korean chili flakes)
1 cup water

Prep:
Cut cabbage into bite size, massage salt into cabbage pieces throughly. Let it sit for at least 2 hours.  Meanwhile, julienne green onions, carrot and radish into thin strips and set aside. Wash cabbage thoroughly after salting and drain for 10 minutes

Kimchi paste:
Mix sweet rice flour with water in a small pot and cook until thickened into a paste. Let it cool completely. Blend / Mince garlic, ginger and onion. Add the aromatics mixture, sugar, fish sauce and gochugaru to rice paste and mix throughly.

Add cabbage, julienned veggies and kimchi paste to a big bowl. Mix well with hands (use a glove so your hands don’t stain)

Pack tightly in a sterilized jar. Can be enjoyed immediately as fresh kimchi (mak kimchi) or let it ferment for a while in fridge to make kimchi stews or fried rice