Cut the cabbage lengthwise into quarters, then slice crosswise into bite-sized pieces. Thinly slice the cabbage core as well if it looks clean and fresh.

Dissolve ½ cup coarse sea salt in 2 cups water. Pour the salted water over the cabbage and toss gently to coat.

Place a plate on top and weigh it down with something heavy. Flip the cabbage every 30 minutes so it brines evenly.

Brine for about 1½ hours in warm weather, or up to 3 hours in colder weather. The cabbage is ready when the thick stem bends gently without snapping.

Rinse the cabbage 3 times, changing the water each time. Drain in a colander for about 10 minutes.

Cut the Korean radish or kohlrabi into thin, flat strips.

Slice the green onion diagonally.

In a small pan, whisk together 1 tablespoon flour and ½ cup water until smooth.

Place over medium heat and bring to a gentle boil, stirring continuously. Once thickened, lower the heat and continue stirring for 2–3 minutes. Remove from the heat and let cool completely.

Remove the stem and seeds from the red bell pepper.

Remove the stems from the fresh red chilies. For a milder kimchi, slice the chilies in half lengthwise and scrape out the seeds with a spoon.

Cut the red bell pepper, fresh red chilies, and onion into smaller pieces. Blend until smooth.

Add the garlic and ginger, then pulse briefly until finely chopped.

In a large bowl, combine the cooled flour slurry with the blended fresh pepper mixture.

Add the fish sauce and coarse sea salt. Mix well.

The seasoning should be juicy and bright red-orange, rather than thick and deep red like regular gochugaru kimchi paste.

Mix gently by hand until the cabbage is evenly coated. Do not mash the cabbage; it should stay crunchy.

Pack the kimchi tightly into a clean 1.8-litre container, pressing down gently to remove air pockets.

Scrape any remaining seasoning from the bowl and add it to the container.

Do not add extra water. The red bell pepper and fresh chilies will release liquid naturally during fermentation.

Leave some space at the top of the container, as the liquid will rise as the kimchi ferments.

Leave the kimchi at room temperature until small bubbles appear and the liquid rises slightly.

In hot weather, this may take about ½ day. In cooler weather, start checking after about 1 day.

Once the kimchi smells pleasantly tangy, transfer it to the refrigerator.

This kimchi ferments faster than regular gochugaru kimchi, so it is best enjoyed on the fresher side - within 2-3 months. I especially like it after 3-4 weeks, when the heat has mellowed and the flavor is lightly tangy.

Keep refrigerated and taste it at different stages. For the brightest flavor, enjoy it while the fresh red pepper taste is still clean and refreshing.