Buchu Kimchi

Wash and trim 500g Buchu, then cut it into 5cm lengths.

Lightly salt the Buchu with 10g Salt and let it sit for 15 minutes to draw out excess moisture.

While the Buchu is salting, prepare the glutinous rice flour paste: Dissolve 10g Glutinous rice flour in 100g Water in a small pot. Heat over medium-low, stirring constantly until it thickens into a smooth, translucent paste. Remove from heat and let it cool completely.