The cabbage was in the salt water for 3 hours. Drain the salt water off.
Now make the paste with the rice flour. Med heat use a whisk to keep any lumps out.
Pus rice paste in a small container, set aside to cool.
Now grate the onion, garlic, ginger and the pear. Add the 2 green onions chopped course to the mix.
Get the fish sauce and red pepper ready. PUT YOUR GLOVES ON.
When the rice paste has cooled. Add it to the veg mix. Stir in good and add the fish sauce.
HOLY WHEWWW
Now add the pepper past to the cabbage. GLOVES ON
Massage the mix into the cabbage.
Dont get on yer hands
Add the kimchi to the jars, use something to press it down to remove air pockets.
Sorry blurry
Now put the lids on. If your using lids and rings put on very loose. Dont over fill the jars.
I used my fermenting weights and tops.
For this small batch of kimchi you will need.
1 head of napa cabbage
5-6 garlic cloves, grated fine
1/2 ripe pear grated fine
1" fine grated ginger
1/2 onion grated fine
1 small carrot cut in slices or packaged (1/4 cup)
1 T sugar
1/2 cup kosher salt
1.5 T glutinous rice flour
1.5 T water for paste
3 T fish sauce
1/2 cup korean hot pepper flake
2 green onion tops
Cut the cabbage in half. Cut the bottom core out. Cut the halves in half. Dice the cabbage in 2" slices. Take out any large chunks of the rib if you like,
Put cabbage and carrots in non reactive container.
Add the kosher salt and toss to cover the cabbage. Fill with water to cover making sure the salt has dissolved. Set aside for 3 hours. After the 3 hours drain the salt water in collander.
Finely grate the ginger, onion, pear and garlic. set aside.
In a small pan add 1.5 T water and stir in the flour with a whisk on med heat, when the paste is getting thick stir in the 1T sugare, whisk good. Put in a small dish and set aside to cool.
When the past has cooled add it to the veggie smash mix. Combine then add the fish sauce. Mix well.
Add the red pepper grind to the rice, veggie paste. Mix very good.
Now add the heat paste to the cabbage. Massage the mix with the cabbage very good....GLOVED
When all the cabbage has been covered with the pepper start adding to your jars. Press the kimchi down to release any air pockets. Only fill the jars half way as the kimchi will release gas. Put jars on a plate at room temp for 4-5 days.
Put in fridge after the 5 days.