you can kimchi anything (T&C applies)

By Doobydobap · 30 min

Ingredients

Instructions

1. Cut the kohlrabi into about 1.5 cm cubes, peeling the tough outer layer first and trimming the top and bottom so it's stable on the board.
2. Put the cubes in a large bowl, sprinkle with the coarse salt and mix well. Leave for at least 1 hour, turning every 30 minutes.
3. Make the rice glue: combine the rice flour (or mochiko) with the water, heat on medium-high and stir. Remove from heat once it can be poured yet still coats the back of a spoon. Let it cool.
4. Blend the onion, garlic, ginger and orange juice until smooth.
5. In a large bowl, combine the blended aromatics with the gochugaru, fish sauce, cooled rice glue and sugar.
6. Drain any excess liquid from the kohlrabi, then mix in the sauce.
7. Eat fresh, or store in an airtight container in the fridge to ferment slowly; it should be well fermented in about a week.

Summarized from Doobydobap's video. Watch it for the details.

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