Adapted from Maangchi.com.

Full share Veggie Box Komatsuna
1.5 tablespoons kosher salt
1/4 cup anchovy kelp stock (or vegetable stock) or
water
1/2 tablespoon glutinous rice flour (or rice flour, or
plain flour)
1/2 tablespoon sugar
2 tablespoons fish sauce (or soy sauce)
2 cloves Veggie Box garlic, minced
1/2 teaspoon Veggie Box ginger, peeled and
minced
2 tablespoons sliced onion
2 tablespoons gochu-garu (Korean hot pepper
flake

1 5 tablespoons kosher salt 1/4 cup anchovy kelp stock (or vegetable stock) or 1/2 tablespoon glutinous rice flour (or rice flour, or 1/2 tablespoon sugar 2 tablespoons fish sauce (or soy sauce) 2 cloves Veggie Box garlic, minced 1/2 teaspoon Veggie Box ginger, peeled and 2 tablespoons sliced onion 2 tablespoons gochu-garu (Korean hot pepper

Rinse the komatsuna in cold water: Drain, and put them into a large bowl. Sprinkle with the salt, more on thick part of the leaves. Mix well with both hands and let stand for 2 hours, turning every 30 minutes to salt evenly.

Meanwhile, prepare the kimchi paste: Combine the glutinous flour and the stock in a small saucepan and place over medium-high heat. Stir until the mixture begins to bubble, about 2 minutes. Add the sugar and
stir for 30 seconds until the mixture is slightly translucent. Stir in the fish sauce. Remove from the heat, scrape into a large bowl, and let it cool. When the mixture is thoroughly cooled down, add the garlic, ginger, onion, hot pepper flakes. Mix well with a wooden spoon.

Make the kimchi: Wash the komatsuna in a couple of changes of cold water and drain. Transfer to the bowl with the kimchi paste and gently toss and mix together by hand (wear disposable gloves if you like). Transfer to an airtight container. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.

Serve: You can serve the kimchi right away or let it ferment. It takes about 2 weeks to ferment in the refrigerator; for faster fermenting, leave it at room temperature for a few days, depending on the warmth
of your room temperature, until the kimchi tastes and smells sour. Once the kimchi is fermented, keep in the refrigerator. The kimchi will continue to ferment in the refrigerator and become more sour as time passes.