Lamb's-quarters Kimchi.
Fermentation & PicklingIngredients
- 1 kg of purslane leaves (prepared/cleaned).
- 3 liters of water (for brewing bitter tea).
- 3 tablespoons of salt (for reducing bitterness).
- A suitable amount of glutinous rice paste.
- Minced garlic.
- Minced ginger.
- 1 onion (grated).
- Gochugaru.
- Anchovy fish sauce.
- Honey (or sugar).
- Chives.
- Black sesame seeds.
Instructions
Prepare the purslane by carefully removing the soil from around its roots and stems, and then remove any wilted leaves.
Thoroughly wash the root end of the vegetable in water, rubbing it gently multiple times (at least three).
In 3 liters of water, dissolve 3 tablespoons of salt and add the prepared lamb's quarters. Soak for two days to remove the bitterness.
After two days, rinse thoroughly and gently pat dry to remove excess moisture.
Once the purslane has grown sufficiently, cut it into 2-3 pieces for easier consumption.
Combine glutinous rice paste, minced garlic, minced ginger, grated onion, gochugaru (Korean chili powder), fish sauce, and honey to create the marinade.
Finely chopped chives and shepherd's purse are evenly coated with seasoning, then sprinkled with sesame seeds before being served.
You can eat it immediately, or you can store it in the refrigerator for about a week to ten days for "aging" before consuming it.