• Wash and cut cabbage. Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly to coat the cabbage evenly. Allow cabbage to sit for 30 minutes. Set aside.
  2 small napa cabbage, ½ cup rock salt, 4 cups water

Making the paste

• In a pot over medium heat. Add water and rice flour and stir until thick and translucent. Add sugar and stir. Remove from heat and let it cool down completely.
  1 ½ cup water, ⅔ cup rice flour, ¼ cup granulated white sugar

Mixing the ingredients

• When the paste is cooled down, transfer in a bowl. Add chili powder and mix in with the paste. Add fish sauce, garlic, onion, ginger, scallions, carrots, and radish. Mix well until incorporated.
  2 large carrots, 1 cup scallions, 1 ½ cup chili powder, ½ cup onion, 6 cloves garlic, 1 thumb-size ginger, ⅔ cups fish sauce, 1 large white radish
• Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander.
• Add cabbage by three batches in the paste mix making sure cabbages are well coated.
• Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid.
• Secure the lid on the jars and allow to sit at room temperature or in the fridge for 2-5 days. 
• Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged.
• You can taste a sample each day to decide if the level of fermentation is to your liking. Bon Appetit.