Vegan kimchi and traditional kimchi 🇰🇷

Cut the cabbage in 8 parts at the base, leaving the long leaves, you can use cabbage (you will need 2 pieces). **The TRADITIONAL recipe is with Chinese cabbage (1 cabbage is enough).

Spread a teaspoon of salt on each cabbage leaf, let it "sweat" for 2 hours, turning it every 30 minutes. After this time, wash well to remove excess salt.

Mix the rice flour with the water on the stove to make porridge (other flour can be used).

Cut the radishes and carrots into very thin julienne strips and the spring onions into slices. **TRADITIONAL recipe uses white radish/ daikon

Chop the onion, garlic and ginger. **In case of doing it the TRADITIONAL way: chop with the fermented shrimps also, until a paste is formed.

Mix the paste with the rice porridge and the spicy paprika (I use it in flakes instead of powder, it is called gochugaru and I get it in an Asian supermarket). **In case of making the TRADITIONAL recipe: add the fish sauce. ❗️IMPORTANT: that the paprika is not smoked❗️. 🌶 🔥🔥 It is quite spicy, if you do not tolerate too much spicy try adding half the paprika.

With the mixture made cover each cabbage leaf one by one. And store it in an airtight container.

You can leave it to ferment for a day outside the refrigerator and then store it in the refrigerator or you can store it directly in the refrigerator and after two weeks it will be fermented.

You can eat it freshly made and it is delicious! ❗️Each time you take kimchi from the container you have to squeeze the rest well so that it does not catch air and does not spoil ❗️