Method

• 1.
  For the kimchi, combine salt with 2L (8 cups) cold water in a large non-reactive bowl and stir until dissolved. Add cabbage and chill for 6-12 hours.
• 2.
  The next day, bring 800ml water to the boil in a saucepan. Whisk in rice flour and cook, whisking constantly, for 2 minutes, or until thickened. Transfer to a large bowl and stand for 30 minutes to cool slightly.
• 3.
  Meanwhile, preheat oven to 110°C/90°C fan-forced. Wash jar/s and lid/s in hot soapy water, and rinse (alternatively, put through the hottest cycle of a dishwasher). Set lid/s aside and transfer jar/s to oven for 15 minutes. Remove and set aside until cool enough to handle. Place lid/s in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry.
• 4.
  Add garlic, ginger, radish, spring onion, soy, fish sauce and gochugaru to cooled rice flour mixture and stir to combine. Drain cabbage, squeezing out excess liquid, and add to rice flour mixture. Transfer kimchi to sterilised jar/s, packing tightly. Wipe jar rim/s and seal. Stand at room temperature for 24 hours to ferment.
• 5.
  After 24 hours, carefully release lid/s over a sink to let gas escape, then reseal. Repeat process daily for 3 days or until you are happy with the kimchi’s sourness. Chill until ready to use. (Kimchi will keep, jarred and chilled, for up to 6 months.)
• 6.
  To make the bowl, cook rice in boiling salted water for 40-45 minutes, until tender. Drain, transfer to a bowl, toss through vinegar and stand to cool.

• 7.
  Divide rice among serving bowls. Add nori, kimchi, avocado, fried eggs, sesame seeds and baby shiso, if using, to serve.