Spring wild greens kimchi (김치).
Fermentation & Pickling⏱ 30min👥 4 servings
Ingredients
- A suitable amount of dotnamul (a type of edible wild green).
- Half a bowl of barley porridge (or rice).
- Half an apple.
- One very small onion.
- A few chives.
- 3 red chili peppers (use 2 chopped and 1 sliced).
- Half a pear.
- A little bit of minced garlic.
- A small amount of ginger.
- 1 tablespoon of salt.
- 1.5 liters of water.
Instructions
1
Dice the pear, two red chili peppers, garlic cloves, and ginger into small pieces. Add a little water and finely grind them together.
2
For barley porridge (or rice), add a little water and blend until smooth. Then, strain the mixture through a sieve to remove any solids.
3
Pour 1.5 liters of water into a large bowl, add 1 tablespoon of the prepared seasoning and salt, and dissolve it to create the kimchi broth.
4
Slice the apples and onions thinly. Chop the chives and one red chili pepper into bite-sized pieces.
5
Add the prepared sea mustard greens, chopped vegetables, and fruit to the broth and gently stir.
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