200g Freshly picked ramson leaves, washed
35g Glutinous rice flour
100g Gochugaru (Korean red chilli powder)
2 Garlic cloves, roughly chopped
A thumb-sized piece of ginger, peeled and roughly chopped
1 Small apple, cored and roughly chopped
1 Small onion, roughly chopped
1 Add the rice and 250ml water to a small pan, then bring to a bubble over a medium heat; whisk regularly until it thickens to a paste. Leave to cool to room temperature.
2 Blitz the cooled rice paste, gochugaru, salt, sugar, garlic cloves, ginger, apple and onion in a blender. Don’t worry if there are a few rogue chunks of apple or onion in the paste, nothing too big though.
3 In a large bowl, use your hands (I recommend wearing rubber gloves) to massage the kimchi paste into the ramson leaves. Careful not to crush the leaves but ensure that they all get a good coating. Transfer to a large jar, top up with 150ml water (boiled but then cooled) and leave to ferment out of direct sunlight for 3-5 days, depending on how you like your kimchi. Refrigerate once you’re happy to halt further fermentation – it should keep for a few months if kept chilled.