Yeolmu Kimchi

Trim the roots and any damaged leaves from the Yeolmu. Wash the Yeolmu thoroughly under cold running water, then cut into 5-7 cm lengths.

Place the cut Yeolmu in a large bowl and sprinkle with Coarse sea salt. Gently toss to coat evenly. Let it sit for 30-40 minutes, tossing occasionally, until the Yeolmu has softened.

While the Yeolmu is salting, prepare the sweet rice flour paste. In a small saucepan, whisk together the Sweet 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.