김치 (Kimchi - no shellfish, low-salt)

Cut the cabbage lengthwise into quarters. Cut away the core of each quarter and then cut the leaves into 1 to 1 1/2 in pieces. Put in a large bowl.

Toss with the salt and water. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

While the cabbage is sitting, combine the flour and vegetable stock in a small saucepan and place over medium-high heat.

Stir until the mixture begins to bubble, about 2-3 minutes. Add sugar and stir until the mixture is slightly translucent and the consistency of runny porridge.

Remove and let the mixture cool completely.

Once the 2 hours is up, drain the cabbage and rinse several times with cold running water until clean. This is 5-6 times for me usually.

Drain well. Dry the bowl.

Put the cooled flour mixture, garlic, onion, ginger, and fish sauce or mushroom dashi into a food processor. Process until it is a puree.

Transfer the puree to the large bowl and stir in the gochugaru with a wooden spoon.

Add the radish and carrot and mix well.

Add the cabbage. Wearing disposable gloves, gently mix together by hand until everything is coated.

Move to an airtight container. Press down on the kimchi so it's well packed and no air can get inside. Put a lid on the container.

Let the kimchi ferment! There are options:
1) Slow fermenting - put directly into the refrigerator. Depending on temperature, it can take 2-3 weeks to ripen.
2) Slightly faster fermenting - leave on the counter at room temperature for 1-2 days, until the kimchi smells and tastes sour. The move to the refrigerator and continue to ripen for 1-2 weeks.

The kimchi will continue to ferment and ripen in the fridge and become more sour. Whenever you remove kimchi, be sure to press down and ensure the kimchi is not exposed to air.