Soak the red chillies in 3 ½ cups of warm water for about an hour.
Remove the stalks of the chillies and boil them with ginger and garlic till most of the water evaporates.
I needed 10 minutes since I left the flame on low. On a medium-high flame, you will need 5-6 minutes.
Set aside to cool.
Once cool, add sugar to the mixture and grind well. I like to grind the chilli paste to a fine paste but you can leave it coarse.
Add the vinegar and tomato ketchup and set aside. Do not skip the vinegar it helps preserve the kimchi and adds flavour too.
To make the rice flour slurry:
In a small pan add the rice flour and water. Mix well to remove lumps.
Place on medium-low flame and cook, stirring the mix till it thickens into a sauce-like consistency.
Switch off the flame and let it cool.
To make the kimchi:
Wash the cabbage, and peel the carrots and radishes. Cut the cabbage into small chunks. I cut the carrots and radishes in thin roundels but next time I will slice them julienne.
Peel the spring onions and cut the bulb and greens into 2-inch pieces.
Add all the vegetables to a big bowl. I used what we call ‘parat’ (a wide platter). Sprinkle with salt, mix well, and set aside to marinate.
After 1-2 hours the marinated vegetables will release water. Squeeze out the water and transfer them to a second bowl.
Add some chilled water to the veggies and repeat the process twice.
Taste the vegetables to make sure they’re not too salty.
Add the chilli paste, tomato ketchup, soya sauce and the cooled rice flour slurry. Mix well.
Top with toasted sesame seeds and mix well.
Transfer the Kinchi to sterilized jars. Press down on the contents to prevent air pockets.