Nabak Kimchi (Water Kimchi)

• 1/2 napa cabbage, cut into 1-inch pieces
• 1 teaspoon sea salt
• 1/2 teaspoon Korean red pepper powder
• 5 cups water
• 1 tablespoon sweet rice flour (glutinous rice flour)
• 1/2 yellow onion, cut into chunks
• 1/2 Asian pear - peeled, cored, and thinly sliced
• 3 green onions, cut into 1-inch pieces
• 6 cloves garlic, sliced
• 3 slices fresh ginger
• 1 (1 gram) packet granular sucralose sweetener (such as Splenda(R))

1. Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
2. Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
3. Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.

cabbage, salt, korean red pepper, water, sweet rice flour, yellow onion, pear, green onions, garlic, ginger, splenda

Taken from www.allrecipes.com/recipe/258075/nabak-kimchi-water-kimchi/ (may not work)