kimchi

• 10” daikon, ~2” in diameter
• 1 Napa cabbage
• 2 bunches scallions

Total 1.178kg veggies

Brine in 15% solution for 5 hours

Starch slurry of 50g brown rice flour & 400g water -> turn into congee -> cool

Mix veggies, slurry and spices:

• 79g ginger root, roughly grated
• 25g garlic, smashed and chopped
• 50g Korean pepper flakes

Ferment for 7 days total

Results?

Overall: Great! Not too spicy. Tons of garlic & ginger flavour. Good acid. Slightly too salty but still very good.