Peel, rinse the white radishes, carrots, onions and spring onions. Onion cut pomegranate seeds and puree with garlic, ginger. Cut the spring onions into pieces about 3cm long. White radishes and carrots are grated into just eaten fibers.
Rinse, cut off the cabbage stalks and split them in two or as you please; then, dip the cabbage through the water before sprinkling salt on the white inguinal part so that the cabbage is flexible, not broken. Note not to sprinkle salt on the broccids as this part will be prone to spoiling early in the fermentation process.
Take the cabbage to flush through the water about 2-3 times to help salt, do not squeeze the cabbage to avoid stamping and then drain.
While waiting for the cabbage to drain, make kimchi sauce, to make kimchi sauce, you heat the mixture of 1 liter of water and glutinous flour. Stir well so that the mixture does not burn. When the mixture has just boiled, add the sugar to continue stirring until completely boiling, turn off the stove and let cool.
Once the mixture has cooled, add the Korean paprika and stir well for about 20 minutes and then pour in the prepared ginger, garlic and onion. Add the fish sauce and stir well.
Put spring onions, carrots, white radishes in kimchi sauce. Apply the sauce mixture throughout the white shallots of the cabbage. Note to apply the hands evenly to the cabbage absorbing the rich sauce.
Finally, place the kimchi in a plastic or glass container for preservation. You leave the kimchi fermented at room temperature for about 2 days and then put it in the refrigerator so that the kimchi has a medium acidity.
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