Spring Animal Kimchi.

Prepare the spring onions by gently shaking them in water to remove any dust that may be trapped between the leaves, ensuring they are thoroughly cleaned.

Wash the spring cabbage (ssamjang) and soak it in water for approximately one hour.

Prepare a broth using kelp (dashima).

Add the red chili peppers and dashima (kelp) broth to the blender. At this point, add about two red chili peppers towards the end and only pulse them briefly to preserve their texture.

Pour the strained dashi (kelp broth) through a sieve into the prepared spice base.

Add 2 tablespoons of anchovy fish sauce, 2 tablespoons of plum syrup, 2 teaspoons of salt, and 1 teaspoon of sugar.

To remove any unwanted grassy or earthy flavors, add 1/2 cup of soju (Korean distilled spirit) and mix well to create the broth.

After rinsing the salted spring cabbage once more and draining the excess water, combine it with 300g of sliced Korean radish and marinate them in the seasoned sauce.

After allowing the kimchi to sit at room temperature for 2-3 days, store it in a kimchi refrigerator and keep it cold.