Kimchi

Ingredients

• 2½ Tbsp (50 g) brown rice flour
• 1/2 cup (120 ml) water
• 1 (2 lb / 1 kg) Asian cabbage, chopped coarsely, a few large leaves reserved
• 1 medium (200 g) thinly sliced daikon
• 1½ cups (100 g) chopped leek
• 1 cup (100 g) chopped scallions
• 1 cup (100 g) thinly sliced carrot
• Salt
• 2 Tbsp (20 g) grated ginger
• 1 head of garlic, cloves peeled and smashed
• 1½ cups (50 g) gochugaru (Korean chile powder)
• Step 1 Put the flour in a saucepan with 1/2 cup water over medium heat. Heat the mixture, stirring to combine, until it forms a thick paste. Set aside to cool.
• Step 4 Put somewhere cool for 2 to 6 weeks. Transfer to the fridge when it’s to your liking.