Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite-size pieces.

Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.

Let it soak in the brine for at least 1 ½ hours, turning every 30 minutes. Then drain and rinse thoroughly.

Meanwhile, prepare the porridge: In a saucepan, combine ¼ cup sweet rice flour, 1 ½ cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until becomes thick and translucent, about 5-7 minutes. Remove from heat and let it cool down before using.

Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.

Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined. Add the sauce to the drained cabbage, daikon radish and onion leeks and mix well.

Kimchi may be eaten fresh after making or can be fermented. To ferment, put the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.