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Steps how to make it:
Cut the cabbage in a 4 pcs from the head of the cabbage, without shredding the leaves. Wash the cabbage and put the salt between the leaves by lifting up every leaf. Let the cabbage rest for 2 hrs. Turn every 30 mins so they get well salted. After 2 hrs wash the cabbage in a cold water to remove the salt and any dirt. Drain the cabbage to remove the water.
Combine the water and the glutinous rice in a small pot and let it cook in a medium heat. Mix well until it get bubble. Add the sugar and cook for 1 min. Remove from the heat and let it cool down.
Pour the cold porridge into a large bowl. Add garlic, ginger, onion, oyster sauce, hot pepper flakes, and chili paste. Mix well until you see that all are mix.
Lift every leaves of the cabbage and put the kimchi paste. When every leaf is covered with the paste put in the jar or plastic container. You can eat directly if you want, but it is better to wait for a few days to get the kimchi taste.
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