kimchi

~10”	daikon, ~1.5” diameter
1 lg	Napa cabbage
2 bunches	scallions
1.841 kg	TOTAL VEG
15%	brine solution
50g	brown rice flour
405g	water
117g	ginger
44g	garlic
60g	Korean pepper flakes

Brine in the 15% solution for 3 hours. Rinsed well twice. Used tap water for all this, so I’m slightly concerned about the chlorine. Going to innoculate with last of prior batch.

Slurry of the rice flour and water. Cook then cool.

Mix veg, slurry, spices. Top with brine bag.

August 4th

Tasted. Good acid and fizz. I’ll probably bottle it now.