Wash and remove the leaves from the core of the cabbage. Place cabbage leaves in a bowl of heavily salted water and let sit for 4-5 hours. Prepare the rice powder: Add one heaping Tbsp of the glutinous rice powder to a sauce pot with ½ cup water and, whisking continuously, bring to a boil. When it turns to ‘glue’, turn off the heat and continue whisking until it cools down a bit. Place in a bowl in the refrigerator to chill for 15 – 20 minutes.

Add the ginger, daikon radish, yellow onion, garlic to a food processor and process into a thick paste.

Whisk together the prepared rice powder, red chile, fish sauce and sugar. Add in the processed ingredients to create a thick red chile paste. Once the cabbage has thoroughly soaked, rinse the leaves with water and chop into 1-2 inch pieces and set aside.

Place half the cabbage into a large bowl and add half of the carrots and green onions. Using gloves, add half of the red chile mixture to the cabbage, carrots and green onions and work it so that every bit of cabbage is covered with the sauce. Press down into a fermentation vessel of your choice. Repeat with the second batch.

Allow kimchi two days at room temperature, then test to repack it (adjust the crockery weights in the jar). It should be ready to pack in jars within one week and can keep for many months in the refrigerator.