1. Prepare and salt the cabbage.
Remove the tough core from the Napa cabbage and cut the cabbage into approximately 2-inch pieces. Toss thoroughly with salt and allow it to soften and release moisture. Rinse thoroughly with cold water and drain well.

2. Prepare the vegetables.
Julienne the daikon and carrot. Cut the green onions into approximately 2-inch pieces.

3. Make the rice-flour base.
Combine the rice flour and water and cook until smooth and lightly thickened. Allow it to cool.

4. Make the kimchi paste.
Mix the cooled rice-flour base with garlic, ginger, gochugaru, fish sauce if using, soy sauce and sugar.

5. Combine.
Add the cabbage, daikon, carrot and green onions to a large bowl. Add the kimchi paste and mix thoroughly until the vegetables are evenly coated.

6. Pack the jar.
Transfer to a clean glass jar, pressing the vegetables down as you go to remove large air pockets. Leave headspace at the top and clean the rim.

7. Ferment.
Keep the closed jar out of direct sunlight at a stable room temperature. At approximately 68°F, begin checking and tasting after one day. Ferment to your preferred level of tanginess, generally around 1–2 days for this method.

8. Refrigerate.
Transfer the kimchi to the refrigerator when the flavor reaches the level of fermentation you enjoy. Keep refrigerated and use clean utensils when serving.