Vegetarian Kimchi

Ingredients:
Chinese Cabbage (大白菜) x 1/2
Carrot (红萝卜) x 1 to 2
Sugar (糖) x 22g
Glutinous Rice Flour (糯米粉) x 22g
Mushroom and Kombu Water (香菇昆布)x 200ml
Grated Ginger (姜) x 13g
Sesame Oil (麻油) x 22g
Korean Red Pepper Powder (韩国辣椒粉) x 45g to 60g
Korean Pear (韩国梨) x 1/2

Steps:
1. Prepare the cabbage and carrot.
1a. Cut cabbage in lengthwise and wash.
1b. Cut carrot into strips.
1c. Marinate both cabbage and carrot with salt to remove excess water for minimum 3 hours.
1d. After 3 hours, rinse and pat dry both cabbage and carrot.
1e. Sprinkle some sugar in carrot.

2. Prepare the kimchi sauce.
2a. Wash and blanch 10 small mushroom.
2b. Boil mushroom with 300ml water and add 1 small kombu (cut into strips).
2c. Off fire and let it simmer for 1 hour.
2d. When the mushroom and kombu water is cold, add glutinous rice flour and mix well.
2e. Grate ginger and Korea pear.
2f. Add grated ginger, sesame oil, sugar and chilli powder and the grated korea pear last before mixing them evenly.

3. Making the kimchi.
3a. Spread the kimchi paste on each leaves and carrot.
3b. Add in the shredded kombu.
3c. Roll marinated cabbage and put them in a sterilised glass container together with the carrot and kombu.
3d. Let it rest in room temperature before storing in fridge the next day.