Jinjuu

Step 1. Slice the Napa cabbage into quarters lengthwise. Sprinkle the coarse salt between each leaf, focusing on the thicker stems. Let sit for 2 hours, turning every 30 minutes until the leaves are flexible.

Step 2. While the cabbage wilts, whisk the water and glutinous rice flour in a small pot over medium heat. Stir until it bubbles and thickens into a translucent paste. Stir in the sugar and cook for 1 more minute, then remove from heat and let cool completely.

Step 3. In a blender or food processor, combine the garlic, ginger, onion, and fish sauce. Blend until smooth.

Step 4. In a large mixing bowl, combine the cooled rice porridge, the blended spice paste, and the Gochugaru. Mix well to form a thick, red paste.

Step 5. Add the julienned radish, carrots, and chopped green onions to the paste. Toss to coat evenly.

Step 6. Rinse the wilted cabbage thoroughly under cold water three times to remove all excess salt. Drain in a colander for at least 20 minutes to ensure it is not too watery.

Step 7. Wearing gloves, spread the spice paste onto every single leaf of the cabbage quarters. Fold the cabbage in half and place tightly into a sterilized glass jar, pressing down to remove air bubbles.

Step 8. Leave the jar at room temperature for 1-2 days (depending on the warmth of your kitchen) until it begins to smell tangy and bubbles form. Transfer to the refrigerator where it will continue to develop flavor.