Making traditional kimchi for the first time for my husband

TRADITIONAL KIMCHI My husband loved this and prefers this over how I’ve been making it.! Recipe from 6 lb Napa cabbage 1/2 cup kosher salt PASTE 2 cups water 2 TBSP glutinous rice flour 2 TBSP sugar SPICES & VEGGIES 1/2 cup minced garlic (~30 cloves) 2 tsp minced ginger 1/2 cup fish sauce 1/4 cup fermented shrimp 2 cup korean pepper flakes (gochugaru) 1 cup carrots, matchsticks 2 cups radish/ daikon, matchsticks 12 stalks scallion, chopped 1. Cut Napa cabbage in half (tip: cut at the base and pull apart the leafy ends) 2. Now on each half of your cabbage, cut a 2 inch slit at the base— leave the leaves in tact. 3. Dunk your Napa cabbage (halves) in water to get them wet. Once wet, sprinkle kosher salt between each leaf. Make due to leave Napa cabbage in tact. 4. Leave cabbage to rest for 2 hours. Flip every 30 minutes. Water will start to release and Napa cabbage will shrink in size.