Spinach in Brine (Kimchi)

Name: Spinach in Brine
Yield: 8
Ingredients: 1 small bunch of spinach; 3 cups grated carrot; 2 cups water; 1/4 cup chopped garlic; 1/4 cup grated ginger; 1/4 cup gochu jan or pepper paste; 1 tablespoon salt; 6 cloves garlic, mashed; For the brine; 1/2 cup salt; 4 liters hot water

1
1 small bunch of spinach
2
3 cups grated carrot
3
2 cups water
4
1/4 cup chopped garlic
5
1/4 cup grated ginger
6
1/4 cup gochu jan or pepper paste
7
1 tablespoon salt
8
6 cloves garlic, mashed
9
For the brine
10
1/2 cup salt
11
4 liters hot water

Ingredients

1
1 small bunch of spinach
2
3 cups grated carrot
3
2 cups water
4
1/4 cup chopped garlic
5
1/4 cup grated ginger
6
1/4 cup gochu jan or pepper paste
7
1 tablespoon salt
8
6 cloves garlic, mashed
9
For the brine
10
1/2 cup salt
11
4 liters hot water

Directions

1
In a large bowl, mix together the water and brine salt
2
Wash the spinach leaves and add them to the bowl
3
Let it sit at room temperature for one hour
4
In a medium bowl, combine the remaining ingredients and reserve
5
Drain the spinach leaves and rinse them to remove excess salt
6
In a large container, alternate layers of spinach and reserved sauce until all ingredients are used up
7
Cover with plastic wrap and let it sit at room temperature for eight hours
8
After that period, the pickle is ready to be consumed
9
If desired, store in the refrigerator for a few more days.