To begin, prepare the cabbage. Slice it lengthwise into quarters and remove the core. Chop each quarter into 2 inch wide pieces. Dissolve the coarse sea salt in 4 cups of water and soak the cabbage pieces for 2 hours, turning occasionally to ensure even brining. This process softens the cabbage and helps it absorb flavours.

While the cabbage brines, prepare the rice paste. In a small saucepan, mix 1 cup of water with 2 tablespoons of rice flour, stirring constantly over medium heat until it thickens into a smooth paste. Set aside to cool completely. The rice paste acts as a binding agent for the seasoning.

After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Squeeze gently to remove excess moisture and set aside in a colander to drain while you prepare the seasoning.

In a large bowl, combine the cooled rice paste, gochugaru, sugar, fish sauce, minced garlic, and ginger. Mix until well incorporated. Adjust the amount of chili flakes based on your spice preference. This seasoning mix will give the kimchi its signature flavours.

Add the daikon radish, green onions, and optional carrot to the seasoning mixture. Toss until the vegetables are evenly coated. This ensures a balanced flavours throughout.

Gradually add the drained cabbage to the bowl, mixing it with the seasoning using your hands. Wear food safe gloves to protect your skin from the chili. Massage the mixture thoroughly to ensure each piece of cabbage is well coated.

Pack the seasoned cabbage and vegetables tightly into a clean, airtight glass jar or fermentation container, leaving about 2 inches of headspace. Press down firmly to eliminate air pockets. Seal the jar and leave it at room temperature for 1–2 days to ferment.

Taste the kimchi after 1–2 days. If it has reached your desired level of tanginess, transfer it to the refrigerator to slow fermentation. Serve as a side dish or condiment alongside rice, soups, or grilled meats. For enhanced presentation, garnish with a sprinkle of sesame seeds or sliced green onions before serving.