Nostalgic Chili Leaf Kimchi.
Fermentation & PicklingIngredients
- 800g (approximately 2 bundles) of chili leaves.
- A large handful of chives.
- One cup of premium sea salt.
- 5 liters of water.
- 70% Gochugaru (Korean chili powder, measured using a paper cup).
- Chojado anchovy fish sauce, 1/3 cup.
- Ingredients: * 3 tablespoons of Hwangseok-eo (Korean anchovy) broth (made by simmering 1/2 cup Hwangseok-eo, 1/2 cup water, and 3 pieces of the fish until cooked, then straining).
- 2 tablespoons of plum extract.
- 1/2 cup of glutinous rice paste.
- Garlic, 1 teaspoon.
- 1/2 teaspoon of grated ginger.
- 2 tablespoons of corn syrup.
- Generously sprinkle with black sesame seeds.
Instructions
Remove the tough stems from the chili leaves and wash them thoroughly in water.
Dissolve 1 cup of sea salt in 5 liters of water, then add the perilla leaves. Place the mixture into a plastic bag filled with water and press down to submerge the leaves. Brine for 3 days.
Three days after harvesting, wash the chili leaves about three times to remove any bitterness, and then squeeze out all the excess water.
After removing excess moisture from the chili leaves, cut them into bite-sized pieces. Chop the chives into segments about 5 cm long.
Combine the ingredients for the marinade (gochugaru [Korean chili powder], fish sauce, fermented yellow croaker broth, plum extract, glutinous rice paste, garlic, ginger, and corn syrup) to create the marinade mixture.
First, marinate the chives in the seasoning, then add the perilla leaves and mix thoroughly.
Finally, generously sprinkle with toasted sesame seeds and serve.