Lettuce Water Kimchi – Made Exactly This Way, It Came Out Perfectly Crisp and Refreshing

Steps

1. 1

   Rinse the lettuce thoroughly and tear off the tough base by hand.

2. 2

   Dissolve 2T sea salt in cold water, soak the lettuce for 30 minutes to brine, then drain in a wire strainer.

3. 3

   Dissolve 2T flour in 200ml water, pour into a pan, heat until it boils, then turn off and let it cool down to make a flour paste.

4. 4

   Blend 5 garlic cloves, 1 apple, half an onion, 3 red chili peppers, 1T ground ginger, 1T salted fermented shrimp, 2T gochugaru, and 500ml still water until smooth.

5. 5

   In a kimchi container, combine 1L still water, 1/4 cup plum extract, 1/4 cup anchovy sauce, 1 cup soju, the flour paste, the blended seasoning, brined lettuce, onion, and chili peppers. Press down with a plate and leave at room temperature for half a day, then refrigerate.