Kimchi my version/fusion
Hello, food lovers greetings. Today's recipe is about fermented. which is this week's 
Ingredients:
570 grams of red cabbage
1 small yellow beetroot
2 tbsp glutenous rice flour
4 garlic cloves
1/2 white onion
3 cm ginger
2 tsp sugar
2.5 tsp red chili powder
1 vegetable bouillon cube
2.5 tbsp salt
2 spring onions
1 small carrot
1 tsp mustard seeds.
Wash and cut out the core of the cabbage.
Before chopping the cabbage better to separate each leaf and be sure there are no worms.
Use 2 tbsp salt on the chopped cabbage and toss it. set aside at least 1 hour,. in between toss the cabbage two-three times.
Chop all vegetables. carrot, yellow beetroot, spring onion, peel and cut garlic and ginger in small pieces, cut onion.
Make a rice flour porridge: In the saucepan add 2 tbsp glutenous rice flour.
in 1/2 cup vegetable stock( used vegetable bouillon to make stock) and cook it until it starts thickening add 1 tsp sugar and cook for 2 minutes more keep stirring to avoid lumps and burn.
remove from heat and let it cool down.
In a mixer add chopped onion, garlic, ginger, 1 tsp salt, 1tsp sugar, and 2tsp chili powder, and rice flour porridge,
Add 3-4 tsp vegetable stock and blend it together. Add 1 tbsp chili powder.
Stir the mixture thoroughly.
Make a powder from mustard seeds. In a bowl mix chopped spring onion, carrot, and yellow beetroot and sprinkle the mustard powder on it.
Wash the salt from the cabbage at least three times under running water. Drain water from the cabbage and mix the cabbage with other vegetables.
Mix all vegetables thoroughly. pour chili mixture in and mix until all vegetables get coated in chili paste.
Here the kimchi is ready. Using mustard speeds up the fermenting process. Already I had eaten kimchi with my rice.
After two days it will be nicely fermented and very tasty. Fill into a glass jar with a tight lid and keep it aside at room temperature. if you are making a large batch then after some days you can keep some in the fridge
