((Spoiler and how to make Kimchi)) --- Main Ingredients: 1. 1 large Napa cabbage 2. ½ cup coarse sea salt 3. Water (for soaking the cabbage) Kimchi Paste Ingredients: 1. 2 tablespoons sweet rice flour 2. 1 cup water 3. 1 tablespoon sugar 4. 5 cloves garlic 5. 1 teaspoon fresh ginger 6. 3 green onions (cut into 2-inch pieces) 7. ½ onion 8. ½ – 1 cup Korean red chili flakes (Gochugaru), depending on desired spiciness 9. 3–4 tablespoons Korean fish sauce or regular fish sauce 10. Optional: Fermented shrimp or anchovy paste for deeper flavor --- Instructions: 1. Prepare the Cabbage 1. Cut the cabbage lengthwise into quarters. 2. Rinse thoroughly and sprinkle salt between each leaf layer. 3. Let it sit for 4–6 hours (or overnight) until the cabbage softens. 4. Rinse the cabbage 2–3 times to remove salt, then drain well. 2. Make the Kimchi Paste 1. Boil the sweet rice flour and water until it thickens into a paste. 2. Remove from heat, add sugar, and let it cool. 3. Blend garlic, ginger, onion, and green onion into a paste. 4. Mix the cooled rice paste with the blended mixture, add chili flakes, fish sauce, and optional seafood paste. 3. Combine 1. Spread the paste generously over each cabbage leaf. 2. Place the coated cabbage into an airtight container or jar. 4. Fermentation 1. Leave at room temperature for 1–2 days (depending on the climate) until it starts to ferment. 2. Store in the refrigerator. It can be eaten fresh or left to ferment for 1–2 weeks for stronger flavor. Keeps for 1–2 months. #limbuscompanyhonglu #limbuscompany #Limbuscompany #limbus #Projectmoon #Limbus #projectmoon🔑🌙 #projectmoon #canto8 - @mamimomimomomi