kimchi

2048 g	Napa cabbage, chopped to ~1 inch pieces
825 g	daikon, sliced to thin half-moon pieces
537 g	scallions, green and white parts, cut to 1/2 to 1 inch pieces
3410 g	TOTAL VEG
15%	brine solution
750 ml	water
100 g	brown rice flour
131 g	chopped garlic
294 g	grated ginger
198 g	gochugaru
164 g	past batch of kimchi

Soak the veg in the brine for about 5 hours. Rinse and drain well.

Mix the water and flour then cook briefly to make a paste. Cool to room temperature. Mix in the gochugaru.

By hand, combine the garlic, ginger, spice paste, past batch, veg.

Pack it into the 5 litre fermentation crock that’s been washed then rinsed with Star San. Put the lid on and fill the moat with the Star San. Kick back and wait.