Chonggak Kimchi

1. Trim roots and any discolored leaves from Chonggak Mu. Wash Chonggak Mu thoroughly under cold running water.

2. In a large basin, combine 1000 grams of water and 100 grams of Coarse sea salt. Stir until Coarse sea salt dissolves. Add the cleaned Chonggak Mu, ensuring they are submerged. Brine for 1.5 to 2 hours, turning occasionally to ensure even salting. The Chonggak Mu should become slightly pliable.

3. In a small saucepan, whisk 20 grams of Glutinous rice flour with 100 grams of Water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let cool completely.