Gatbae Kimchi

Thoroughly clean the Korean mustard greens, removing any damaged leaves. Cut the Korean mustard greens into 5-7 cm lengths. Place the cut Korean mustard greens in a large bowl and sprinkle with 70 grams of Coarse sea salt, tossing gently to coat. Let them brine for 40-60 minutes, tossing occasionally.

Wash and peel the Korean radish. Cut the Korean radish into thin matchsticks (julienne). Place the julienned Korean radish in a separate bowl and sprinkle with the remaining 30 grams of Coarse sea salt. Let it brine for 30 minutes.

While the vegetables are brining, prepare the glutinous rice porridge. In a small saucepan, whisk together the Glutinous rice flour and Water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a translucent porridge. Remove from heat and let it cool completely.