Traditional Napa Cabbage Kimchi (Tongbaechu-kimchi)

Split each napa cabbage in half by cutting a short slit in the base and gently pulling apart. Dunk in water, then sprinkle salt between every leaf, using more near the thick stems. Rest for 2 hours, turning every 30 minutes.

Wash the cabbage halves a few times under cold running water to remove the salt and dirt, splitting them into quarters along the slits. Cut off the cores and drain well in a strainer.

Combine the water and sweet rice flour in a small pot. Cook over medium heat about 10 minutes until it bubbles, add the sugar, and cook 1 more minute. Remove from heat and cool completely.

Pour the cooled porridge into a large bowl. Add the garlic, ginger, onion, fish sauce, salted shrimp, and gochugaru, and mix into a thin paste.

Add the radish, carrot, green onions, and the optional Asian chives and water dropwort. Mix well to make the kimchi paste.

Spread the paste onto each cabbage leaf until every leaf of a quarter is coated, then wrap it into a small packet and pack into a jar or container. Eat right away or let it ferment for a few days.