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Season vegetables liberally with rock salt and let sit until water has drained from the vegetable and has wilted slightly, about 20 minutes. Rinse and drain well and let it dry.
In a small pot, add sweet rice flour and ½ cup water and whisk well. Turn heat to medium high and bring it to a simmer. Lower heat to a slow simmer and whisk until thick, about 5 minutes. Let it cool. Add the rest of the ingredients and mix well. Add right amount to each vegetable to make kimchi and garnish with chopped scallion and sesame seed as garnish.