Luckily for me, we grow our own just for kimchi! Wash the cabbage and place in a bowl Cut off the end to make peeling the leaves easier Cut your cabbage into desired pieces Salt the cabbage in layers, then let it sit for 30 minutes Flip your cabbage, let it sit for 30 minutes. Repeat 3 times( total 2 hours) Try and break a piece. If it has a little resistance but still breaks, it’s ready Bring 3 T flour and 1 c water to a boil, then let cool Once it’s boiled it resembles pudding Add 1/3 c (or how ever much you like) to the flour mix Time for the seasoning! Add 1 T ginger Add 1 T sugar and 1 1/2 T soy sauce. Blend and scrape down the sides Add the pepper/flour mixture Put the cabbage in a bowl You can mix it with your hands or spatula If you use your hands, you can use gloves to prevent the pepper from getting in your eyes Pack your kimchi in a jar to ferment and store in the fridge Enjoy with rice or in stir fry!