Rainbow Kimchi

Add 250 ml of cold water to a pot

Add ½ cup of glutinous rice flour and whisk to combine over medium heat. Cook until thick and gluey. Remove from heat and allow to cool to room temperature. Stir from time to time. Store in the fridge

Add 2 tbsp of red chili flakes to a bowl

Add 1 l of water and stir. Let it sit for 20m to infuse

Cut ½ medium cabbage into large dice, leaving out the core. Put it in a bowl

Trim, remove the core and cut ½ medium red cabbage into large dice. Add it to the bowl

Trim and peel 1 large kohlrabi

Cut the kohlrabi into large pieces. Add it to the bowl

Trim, remove the outer leaves and cut 1 romanesco broccoli into medium chunks. Add it to the bowl

Add ¼ cup of salt and mix. Let the vegetables sit for 40m to dry-brine and pull out moisture

Chop 2 jalapeño peppers into large pieces. Put them into a bowl

Trim and peel 1 red onion

Cut the red onion in eighths. Add to the bowl

Cut off ⅓ of 1 garlic head. Peel the cloves and add them to the bowl

Peel 1 thumb of ginger

Slice the ginger and add it to the bowl

Remove the core of 1 asian pear

Cut the pear into large dice. Add it to the bowl

Remove the core of 1 apple

Cut the pear into large dice. Add it to the bowl

Remove ½ cup of currants from the stem and add them to the bowl

Strain the chili infusion into a clean bowl

Add ¼ cup of the glutinous rice mixture and stir to combine

Transfer the brined vegetables to a sterilized pickling jar with a lid. Reserve the liquid

Add the chopped vegetables and fruits to the jar

Pour the chili mixture into the jar

Complete with fresh water to cover the vegetables

Taste the liquid. Add salt if desired

Use the liquid from the brined vegetables to fill the jar to the top. Close the lid

Store in a fresh and dark place away from the sun for at least 24h to combine the flavors. The rainbow kimchi is ready

More time means more complex flavors, play with it and enjoy!