Sam Cooper on Instagram: "Pak Choi vegan kimchi (with barley miso and kelp) recipe: • 5-6kg Pak Choi • 110g salt (no iodine) • 360ml water • 15g rice flour (glutinous) • 10g dried kelp • 20g sugar • A BIG lump of ginger root • 6 carrots • 4 cloves of garlic (I used green garlic) • 10 radish • 22ml soy sauce • 25g barley miso paste • As much chilli (gochugaru) as you can handle 1. Wash and chop up the pak choi and message the salt into it for 4 minutes until halved in volume. Thinly slice half th

Pakistan Todays - sun,ny or bolny sy mehroom dono behn...