'In my highly subjective opinion, this is the absolute best way to make kimchi.'
This next part is the easiest. Well, kind of. First, you have to make the paste, which will become the base of the kimchi sauce. This paste is really just a vehicle for all of the seasonings, to stretch the sauce so it covers more cabbage. I was shocked to learn that my mom now makes hers with...a potato! For years I watched her do it the classic way with glutinous rice flour, water, bubbled away until thick, then cooled. But I just tried her new method and it worked great.
Full disclosure: I did this wrong; I thought she had told me to cook the potato first. But it actually turned out fine! There doesn't seem to be much of a difference between grating a cooked potato and mixing it into water versus grating a raw potato and cooking it in water. Here's why: Jean likes to make a big batch of kimchi sauce and keep some back in the freezer so she can"kimchi" anything at a moment's notice. So if you end up with extra potato paste, don't throw it out.Now we're at the easy part. In a small food processor, blitz the garlic, ginger, onion, pear, fish sauce, salted shrimp, gochugaru, and salt and sugar. Stir this gorgeous red paste into the potato paste. At this point I actually don't even bother to taste .
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