Making Kimchi

Quarter a napa cabbage and salt it between the leaves, about 60 g of coarse salt for a 1.5 kg head. Leave it four to six hours, turning it, until the leaves bend without snapping. Rinse it well three times. Mix a paste of gochugaru, garlic, ginger, fish sauce, a little sugar and a cooked rice flour porridge. Add scallion and julienned daikon. Rub the paste into every leaf, wearing gloves. Pack it into a jar, leave it a day or two at room temperature, then keep it in the fridge.