Prepare the veggies: Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

Make the kimchi paste: Combine the glutinous rice flour and 1 cup of water in a small saucepan and place over medium heat. Stir until the mixture begins to bubble. Add 1 tablespoon sugar and stir until the mixture is slightly translucent. Remove from the heat and let cool thoroughly. Put the paste, garlic, ginger, and onion in a food processor and puree.

Mix it all together and make kimchi: Add the kimchi paste to a large bowl. Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Mix by hand (wear disposable gloves if you like).

Ferment the kimchi: Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. Leave it out at room temperature for a full day or two. Then, store in the fridge. Whenever you take some kimchi out of the container, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.