Myeong-i Namul Pickles – Get the Brine Ratio Right and It Tastes Just Like a Restaurant

Steps

1. 1

   Wash the myeong-i leaves several times, then submerge them in a large bowl of water with 50ml vinegar for 10 minutes.

2. 2

   Rinse once more under running water and trim any yellowed leaves with scissors.

3. 3

   Drain in a colander to remove excess water.

4. 4

   Add 360ml water and 360ml soy sauce to a pot, bring to a boil, then turn off the heat.

5. 5

   Add 90ml sugar, 180ml mirin, 180ml vinegar, 90ml plum extract, and 90ml soju to complete the brine.

6. 6

   Layer the myeong-i namul neatly in a container, pour the brine over, and press down with a weight. Leave at room temperature for one day, then refrigerate to ferment before eating.