[4] Porridge-like thin paste is made by boiling small amount of glutinous rice flour in water.

To that, gochugaru (chili powder), jeotgal (salted seafood), Korean radish, and aromatic vegetables are added to make the kimchi seasoning.

Jeotgal can be replaced with raw seafood in colder Northern parts of the Korean peninsula.

[7] Raw seafood or daegu-agami-jeot (salted cod gills) are used in the East coast areas.

Kimchi is placed in an onggi (earthenware) or a container, covered, and pressed down, and let ferment at room temperature for a day or two.