Easy napa cabbage kimchi

Cut the napa cabbage in half and then across into bite-size pieces.

Combine three cups of water with half a cup of sweet rice flour in a pot and stir constantly so it does not catch on the bottom.

After about five minutes the porridge thickens; lower the heat, and when it bubbles stir in a quarter cup of sugar.

Taste for sweetness, then add the garlic and the fish sauce, and a little more salt.

Blend, then cool the porridge pot quickly by standing it in cold water.

Stir the hot pepper flakes into the cooled porridge to make the kimchi paste.

Rinse the salted squid under cold water until no bubbles remain, dry it a little and mix it into the paste.

Mix the drained cabbage, green onion and the paste together by hand.

Rinse and drain the salted cabbage at least three times.

Press the kimchi down into its container.

Whole process takes about two to two and a half hours.