kimchi

~1kg	large daikon
~1.8kg	Napa cabbage
3 bunches	scallions
3.002kg	TOTAL VEG
15%	brine solution
750ml	water
100ml	brown rice flour
101g	chopped garlic
243g	grated ginger
153g	Korean red pepper flakes

Soak in a 15% brine solution for 3 hours. Rinse and squeeze/drain well.

Slurry from rice flour and water. Cook, cool.

Mix veg, slurry, spices. Innoculate with the last of the previous batch.

2018-06-03

Taste test. A little saltier than I’d prefer. Needs more fermentation (not much zing).

2018-06-10

Taste test. It’s good! Really nice bite and zing. Flavours melded nicely. Gonna put in jars then refrigerate until I get back from the next travel and can give them away.

The overly salty that I noticed with the first taste test was not a problem on the second.

Made 8 pint jars.