• Using a sharp knife, cut each cabbage in half but only in the white part and then break the cabbage apart in half from the cut area towards the leaves. Repeat this again every half separating into quarters.
• Rinse all quarters of the cabbage in cold water well, and also wash between the leaves and place in a large bowl.
• Sprinkle Kosher salt on each piece of cabbage, also sprinkle between the leaves and place in a tub or large bowl.
• Every half hour turn all the cabbages over. Those at the bottom take out and place the ones that were at the top, and the rest above them. Repeat this process 4 times, every 30 minutes for two hours. in between each time we can make the kimchi paste.
• After we have finished turning the cabbages 4 times, wash them well with water and place in a large strainer to drain.

For the Kimchi Paste

• For Rice Flour Porridge

  In a small sauce pan, mix 2 cups of water with the rice flour and bring to a boil. Once it has started to bubble add sugar and mix well until a thick mixture is obtained. About 10 minutes. Set aside until completely cooled.
• Vegetable Mix

  Using a mandolin or a sharp knife, cut the carrots and kohlrabi into very thin strips. Chop the green onion stalks finely and place all the vegetables in a bowl.
• For the Onion Garlic Ginger Paste

  In a blender, grind the onion, garlic and ginger until smooth paste.
• Once the rice porridge has cooled, in a large bowl mix all the ingredients of the kimchi paste: rice flour porridge, onion puree garlic and ginger, Korean chili pepper, soy sauce and vegetable stock and mix. Then add the chopped vegetables.
• Take each cabbage and rub the paste between each leaf and around the cabbage. Place in a storage container. Place the rest of the cabbages next to each other and on top of each other and close the container with a lid.
• Keep the kimchi in a container outside the refrigerator for 24 hours. The kimchi will start to migrate fluids and that's fine. It should then be refrigerated for further slower fermentation.
• Every piece of a cabbage is 1 serving. You can have it freshly made with rice or after it has fermented. To serve, cut one cabbage on a cutting board in half lengthwise and then cut into small bite-sized squares. Serve with roasted sesame seeds and chives.