Rice paste (optional): In a small saucepan, combine the rice flour, sugar and water. Bring to a boil over medium heat, stirring, until it becomes a thick paste. Remove from heat and let cool.
Make kimchi paste: In a bowl, mix the cooled rice porridge (if using), fish sauce (or soy sauce), garlic, ginger and gochugaru (chili powder) until it forms a thick paste. You can add more or less chili depending on how spicy you want it.
Mix kimchi: Mix the paste with the drained cabbage pieces, carrot strips and scallions. Be sure to wear gloves when doing this, as the chili can irritate your skin.
Fermentation: Pour the kimchi into an airtight jar or container and press down gently to avoid air bubbles. Let it ferment at room temperature for about 1-2 days (depending on the desired acidity level). It can then be stored in the refrigerator where it will continue to ferment and gain flavor.
Notes:
Fermentation time: If you leave the kimchi at room temperature, it will become more sour over time. Check the taste regularly to achieve the desired fermentation.
Storage: Kimchi will keep in the refrigerator for several weeks, but it will become more sour and more complex in flavor over time.
Have fun making your kimchi!
