1 head Chinese cabbage
1/2 c. salt for brine
1 tbsp. flour
1/4 c. water
1/4 c. to 1/2 c. fish sauce
2 tbsp. garlic, ground
1 tbsp. ginger, ground
1/2 c. onion, ground
1-2 tbsp. sugar
1/2 c. green onion cut in 1-inch slices
Salt to taste
Radish, optional

Cut cabbage in 1-inch squares. Sprinkle 1/2 cup salt over the cabbage. Set aside for 2 or 3 hours then wash and drain. Make a paste of flour and water and cook until thick. Combine with rest of the ingredients.

Place mixture into a jar, set aside for 2 days at room temperature and then store in the refrigerator.

If desired, put some shredded of thinly sliced, salted radish into the Kimchi.