Napa cabbage kimchi and radish kimchi (kkakdugi)

Cut the Chinese cabbage in half and put it deep in water; set aside.

Open each leaf a little and sprinkle salt between them, more on the stem parts than the leaves; leave for a while.

Peel the radish and cut into pieces 1.5 or 2 cm thick, cutting two discs at a time to go faster.

Sprinkle the radish with salt, stir and set aside.

Drain the cabbage, squeezing a little water out by hand; wash and rinse three times. Do the same with the radish.

Porridge: mix half a cup of mochiko with three cups of water and cook until it bubbles; add a quarter cup of sugar and mix.

Kimchi paste: add fish sauce and hot pepper powder to taste for heat, then garlic, ginger and one onion ground in a food processor; mix.

Wearing gloves, spread the paste on each cabbage leaf and put the cabbage in a container.

Variation, radish kimchi (kkakdugi): mix the radish with the leftover paste.

For a sour taste, keep in a cool place, not the refrigerator, for one day, until bubbles come up when the lid is opened as it ferments; then cover and refrigerate.