Mul Kimchi

Cut the Napa cabbage into 3-4 cm squares. Slice the Korean radish thinly into half-moon shapes. Slice the carrot into thin matchsticks.

In a large bowl, combine the cut Napa cabbage and Korean radish with 60g of fine sea salt. Toss well to coat evenly. Let it brine for 1.5 to 2 hours, tossing occasionally.

To make the sweet rice flour paste, combine 20g of sweet rice flour with 200g of water in a small pot. Whisk constantly over medium heat until the mixture thickens into a translucent paste. Remove from heat and let it cool completely.