Secret Recipe Dandelion Kimchi.
Fermentation & PicklingIngredients
- 1.2 kg of dandelions.
- A suitable amount of rice paste (or sweet rice paste).
- Mael plum syrup.
- Soju (a type of Korean distilled spirit), small amount.
- Anchovy fish sauce (likely Mca brand).
- Other basic seasonings (such as Gochugaru [Korean chili powder] and garlic).
Instructions
Wash 1.2 kg of dandelions thoroughly under running water at least three times to remove any dirt and debris.
Prepare the rice paste by kneading it thoroughly. This is crucial for achieving the right consistency and umami flavor in the sauce.
Add plum syrup and soju to the seasoning base. The soju helps prevent spoilage, especially during winter storage or long-term preservation.
Add the dandelions to the prepared seasoning and gently stir them to avoid bruising. Then, add the Korean radish.
After blanching the Korean radish, don't immediately place it in a container; instead, let it sit for about 40 minutes to allow the moisture to naturally release.
Once the kimchi is finished, transfer it to a container and let it age at room temperature for approximately 20-30 hours before storing it in the refrigerator.