• Cut cabbage lengthwise into quarters. Remove the hard core and cut the cabbage into bite-sized pieces.
• In a large bowl, combine cabbage, water and salt. Toss to combine and set aside. Repeat the mixing every 30 minutes, 3-4 times.

Make the paste

• In a pan/pot, combine vegetable stock and glutinous rice flour. Cook on medium heat for 2 minutes, stirring constantly. Once you get a paste, add in sugar and cook for another 2 minutes. Remove from the heat and let cool.
• In a food processor, combine porridge, onion, garlic, ginger, miso paste and soy sauce. Blend well. Transfer to a medium bowl and mix in gochugaru.

Mixing everything together

• Wash the salted cabbage in water and drain. Repeat this 3-4 times to get rid of the excess salt, otherwise the kimchi will be too salty.
• In a large bowl, combine cabbage, radish, carrot and green onions. Add in the chili paste and, using gloves, mix everything together. Make sure every vegetable is well coated in the paste.
• Transfer to a clean, air-tight plastic or glass container, making sure to pack it down tightly. Fill it up ¾ of the way, as the kimchi will expand as it ferments.
• Keep at room temperature for 24 hours before transferring to the fridge OR let ferment slowly in the fridge for 2 weeks.