Gul Kimchi (Oyster Kimchi)

Prepare the sweet rice flour paste: In a small saucepan, whisk sweet rice flour into water until smooth. Cook over medium heat, stirring constantly, until the paste thickens to a translucent, glue-like consistency. Remove from heat and let it cool completely.

Prepare the Napa Cabbage: Quarter the Napa Cabbage lengthwise. Rub 50 grams of Fine Sea Salt evenly between the leaves of the cabbage quarters. Let the cabbage sit for 1.5 to 2 hours, turning occasionally, until it has wilted and become flexible. Rinse the salted Napa Cabbage thoroughly under cold running water 2-3 times to remove excess salt. Squeeze out as much water as possible and let it drain in a colander for at least 30 minutes.

Prepare other vegetables: Julienne the Korean Radish and Carrot into thin strips. Chop the Green Onions into 3-4 cm lengths. Mince the Garlic and Ginger very finely.