Prepare the cabbage by cutting it lengthwise into sections, then further into bite-sized pieces. Rinse thoroughly under cold water so all leaves are evenly moistened.

Transfer the wet cabbage into a large bowl and sprinkle salt over layers of leaves, repeating until all cabbage is salted evenly. Let it sit so the salt draws out moisture and softens the leaves.

Toss the cabbage occasionally during the resting time to ensure even salting. As it sits, the cabbage will release water and reduce slightly in volume.

Prepare the rice paste by mixing sweet rice flour and sugar with water in a saucepan. Heat gently while stirring until it thickens into a smooth, glossy paste. Allow it to cool completely.

Blend or finely mince garlic, ginger, and onion, then combine with gochugaru, fish sauce, and the cooled rice paste. Add carrots, radish, and green onions, mixing everything into a thick seasoning paste.

Rinse the salted cabbage thoroughly under cold water to remove excess salt, then drain well to remove as much water as possible.

Add the drained cabbage to the prepared paste and gently mix by hand until every leaf is evenly coated.

Transfer the coated kimchi into an airtight container, pressing it down firmly to remove air pockets.

Allow the kimchi to ferment, mixing occasionally to distribute flavors evenly. Adjust fermentation time based on your taste preference before refrigerating for storage.