A good Korean kimchi recipe contains 3 to 4 heads of medium Napa cabbage, kosher salt, water, sweet rice flour, vegetables and seasoning. This recipe makes about 8 pounds of kimchi.
To make the kimchi, split the cabbage heads open, and cut a slit through the core of each half so that the leaves are loose but still attached to the core. Dunk the cabbage in water, and then spread salt between each cabbage leaf. Let the cabbage rest for two hours, flipping them over every 30 minutes. After two hours, rinse each piece of cabbage, and split the halves into quarters using the slits created earlier. Cut off the cores, and then let the cabbage drain well.
To make the paste, mix the water and sweet rice flour in a pot, and cook over medium heat for 10 minutes. Add the sugar, and cook one more minute before letting it cool completely. Mix the garlic, ginger and onion in a bowl, then add the fish sauce, fermented salt shrimp and hot pepper flakes, making sure to mix well. Add the radish, carrot and green onion, and mix well.
Spread the paste between each leaf of the cabbage. When the cabbage is covered, wrap it around itself, and place in a jar. The kimchi can be eaten immediately or fermented for a few days.