*1½ cups water
*1½ tablespoons sweet rice flour
*¼ cup minced ginger
*¼ cup minced garlic
*1 large head Nappa cabbage (about 4-½ pounds), sliced into 1-inch or larger pieces and quartered
*3-4 tablespoons kosher salt
*5 tablespoons Korean hot pepper flakes
*½ cup thinly sliced scallions
*1. In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add ginger and garlic, whisking well.
*2. In a very large bowl, add cabbage and sprinkle with salt, pepper and scallions, tossing to mix. Let sit for 5 minutes. Pour sauce over cabbage, tossing well.
*3. Let cabbage sit at room temperature for a couple hours. Toss well and place in large container. Refrigerate.
Tip:*This kimchi can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchi will continue to ferment, developing a stronger flavor each day.