Cut napa cabbage into quarters
Prepare salt brine: by mixing salt with water & soak cabbage in brine until softened & it bends without breaking
Rinse & wash cabbage in water 3-4 times until cabbage taste nicely seasoned & not overly salty
Squeeze dry & drain
Prep broth by simmering ingredients together for 15 mins
Blend paste together with broth until smooth
Cook glutinous rice flour with water to form a thick paste
Mix all other ingredients together to form a paste & taste to check seasoning
Spread mix over drained cabbage, make sure to spread on all layers of cabbage & allow to sit in a box for 2 - 4 days to ferment in room temperature
Kimchi is ready when it taste tangy & had a nice fermented sour taste (if mould grows or smell is bad, discard the batch)
