Sweet Potato Stalk Kimchi.
Fermentation & Pickling⏱ 30min👥 5 servings
Ingredients
- 1 kg sweet potato stems.
- 1 teaspoon of coarse sea salt (for blanching).
- A moderate amount of red chili peppers.
- One small onion.
- A handful of chives.
- Anchovy fish sauce,适量 (Suitable amount)
- A suitable amount of ginger syrup.
- Salted shrimp (适量) - A moderate amount of salted shrimp.
- A moderate amount of garlic.
- Half a bowl of cooked rice (leftovers).
- Add a moderate amount of honey or sugar.
- Gochugaru (Korean chili powder),适量.
Instructions
1
Once the water boils, add one teaspoon of sea salt and briefly blanch the sweet potato stems for about 10 seconds.
2
Immediately after blanching the sweet potato stems, transfer them to cold water to stop the cooking process and cool them down completely.
3
After peeling the sweet potato stems, place them in a colander to drain as much water as possible.
4
Combine red chili peppers, onion, anchovy fish sauce, ginger syrup, salted shrimp, garlic, cooked rice, and honey in a blender and blend until smooth.
5
Remove excess moisture from the sweet potato stems and cut them into bite-sized pieces. Also, thinly slice the chives.
6
Mix the gochugaru (Korean chili powder) with the prepared seasoning paste, then gently stir in the sweet potato greens and chives.
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