Sprout Top Kimchi - The Salt Box

Ingredients

• One 1 litre jar with tight fitting lid, well cleaned but not sterilised
• A large sprout top reserved from a tree of sprouts, rinsed and dried
• 1 litre of water
• 40g sea salt (Or enough 4% brine to cover the sprout tops completely)
• ½ a pear, coarsely grated
• 1 ½ tsp gochugaru
• 2 cloves garlic, finely minced
• Small knob of ginger, finely minced
• 2 tsp gochujang
• 2 spring onions