Minari Kimchi

Prepare the glutinous rice flour paste: In a small saucepan, whisk together Glutinous Rice Flour and Water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let it cool completely.

Prepare the minari: Thoroughly wash the Minari, removing any roots or discolored parts. Cut the Minari into 5-7 cm lengths.

Lightly salt the minari: In a large bowl, gently toss the cut Minari with Fine Sea Salt. Let it sit for 15-20 minutes to slightly wilt and release some moisture.