Small-Batch Korean Sweet Onion Kimchi (8 Side Servings)

Peel sweet onions and cut lengthwise into four to six wedges.

Dissolve 1½ tbsp coarse salt in 240 mL water, soak onion for an hour, turn midway, rinse once and drain.

Cook 1/2 tbsp rice flour with 60 mL water over low heat until lightly thickened, then cool.

Mix chili flakes, fish sauce, salted shrimp and optional sugar into the cooled paste; use one extra tbsp fish sauce instead of shrimp if needed.

Toss drained onion wedges with seasoning and optional scallion and pack in a clean container.

Refrigerate immediately at 4°C or below to mature slowly. The source also describes room-temperature fermentation, but chilled maturation is preferred without controlled conditions.