After this time, add the gochujaru, garlic, ginger, spring onions, carrot and mooli to the cabbage. In a separate bowl, mix together the rice flour with 150ml of water, then tip into the cabbage with the sugar and mix again. Spoon the kimchi into a large lidded jar packing down well so it all fits snugly – the top of the veg should be submerged in liquid. Cover tightly with the lid and leave to ferment at room temperature for 3-5 days or until pleasingly sour and funky (start to taste after a couple of days and let it ferment until you reach the level of sourness you are happy with). Once you are happy, transfer it to the fridge where it will keep for 2 weeks.