Air-Dried Beef and Kimchi

• 500 g (1 lb 2 oz) marbled Scotch fillet (rib eye), sinew removed, trimmed

Using your hands, mould the piece of Scotch fillet into a nice compact shape, wrap in plastic wrap and place in the freezer to harden.

For the kimchi, prepare a brine of the sea salt and water in a stockpot. Separate and wash the cabbage leaves, place in the brine solution and weigh down for 24 hours at room temperature. At this stage the cabbage should feel wilted. Rinse under gently r