Kim chi (Fermented napa cabbage)

1 head nappa cabbage

1/2 onion, thin sliced

1/4 carrot, thin julienne

1/4 radish, thin julienne

4 green onions, cut into 2 inches

2 tbsp minced garlic

1 tsp minced ginger

1/2 cup go choo ga roo (Korean chili powder)

2 tsp salt

1 tbsp sugar

1/2 cup sea salt (or any coarse salt)

1 cup water

1/4 cup jeot gal (Korean fish sauce)

1/3 cup water

1 tbsp flour

Quarter the nappa cabbage, wash and drain.

Mix 1/2 cup sea salt (or any coarse salt) and 1 cup water.
Put cabbages in a salted water and take out one at a time to get salt down.
In a container, add cabbages and pour salted water, set aside for at least 6-8 hours.
(Overnight will be great.)
The cabbage should be soft enough to bend. Wash, drain well.

In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.
Put on a medium heat, stir with a whisk constantly until boils, off the heat, cool slightly.

To a flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.

Mix in vegetables to the flour and chili powder mixture.

Take one cabbage, stuff in above mixture to an every layer.
Try to fold in half
With 2 outer leaves, wrap the whole thing securely.

Put it in a air tight container.
Let it sit on a kitchen counter for overnight.
Put in a refrigerator for 2-3 days.