Instructions

1. Wash the cabbage. Cut it into 3×3 cm pieces and massage in the salt. Let stand for about 30 minutes so that the cabbage begins to release liquid and become soft.
2. Whisk the rice flour with the cold water and bring to boil. Let the rice porridge cool.
3. Grate the ginger and garlic using a grater or a food processor. Mix with miso pasta, chili pepper and the rice porridge.,
3. Cut apple and radish into thin sticks. Wash the ramsons and the nettles, using gloves. Cut them if the plants are too big.
4. Toss the spice mixture with the cabbage, radish, apple, ramsons and nettles. Keep mixing gently until everything is well combined. The veggies can release lots of juice.
5. Pack the cabbage in a glass jar, making sure there are no air bubbles in the jar. Make sure to press down the veggies.  A layer of liquid brine will cover the vegetables and it helps the anaerobic fermentation process.   Let the jars sit on the counter for about 2-3 days at room temperature. Place a plate under the jar. The Kimchi mix will bubble vigorously and the liquid will overflow. After three days transfer the jar to the refrigerator and after about a week you can eat the kimchi. Consume the kimchi within two weeks of opening the jar.