Prepare and salt the cabbage: Cut in half and cut the cabbage leaves loose but still attached to the core.

Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.

Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to. After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, give them a final rinse and strain.

Salt cabbage for 2 hours.

Make the porridge:
Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble.

Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.

Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you're using them. Mix well.

Make kimchi: in a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar or container.

Eat right away, or let it sit for a few days to ferment.