Home made kimchi

Kimchi. Some love it. Some hate it. I am on the love Kimchi side. Fried rice with kimchi and egg is one of my go-to dishes for a quick meal. There is a lot of good kimchi available in stores (or fresh ones on some farmer markets) But it is also a fun thing to make yourself. I make a very basic one that tastes very good. I start by cutting the cabbage and putting it in cold water with salt for something like 2 hours. This softens the cabbage. Then I rinse it with cold water and drain the cabbage. With rice flower and water I make a porridge. Cooking it for a few minutes until it thickens and then let it cool down. After cool down I add garlic, ginger, a little bit of sugar, fish sauce and gochugaru (Korean red chili) to the porridge. Then add spring onions and the cabbage. Mixing it well is very important, making sure the cabbage is fully covered. Then I put them in glasses and let it ferment. My preference is to have it a few days outside of the fridge (opening it daily to let go of the air. When it shows it it fermenting (bubbles and more air) I put it in the fridge. There is can last for many months. But you probably have finished it long before that.