KIMCHI (fermented Napa Cabbage/Vegetables)

Cut off the stem of the napa cabbage and cut it into bite-sized pieces.

Put it in a bowl and salt it with a handful of salt (it's okay if it's oversalted).

Cover with cold water and then press down with a heavy bowl.

Let it sit for about 1 hour (doesn't need to be refrigerated).

Peel the onion, garlic, ginger and cut them into large pieces.

Cut the pear/apple.

Lightly simmer the rice flour with water until it forms a thick, sticky consistency. Then let it sit.

Cut the carrots and green onions into small strips.

Blend the roughly chopped onion, garlic, ginger, pear with the fish sauce, soy sauce, sugar, and a splash of water.

Mix the paste with the chili powder, shredded carrots, and green onions.

After an hour, drain the napa cabbage and marinate it with the chili paste.

Then put it in a jar (press it down well so there's no air).

Let it ferment for 1 to 2 days (do not refrigerate).

Open the jar a little bit every now and then, then close it again, but not too tightly.

Serve with rice or bread, and you're done.

Enjoy your meal!!!