Butterbur Pickles - Adding Chili Seeds to the Brine Makes It Wonderfully Spicy

Steps

1. 1

   Trim 1-2cm from the ends of the butterbur stalks and wash thoroughly

2. 2

   Bring water and 1T sea salt to a boil in a pot, blanch the stalks first for 30 seconds, then add the leaves for another 30 seconds (1 minute total)

3. 3

   Quickly rinse the blanched butterbur in cold water to cool, then hold the stalk end and peel off the tough fibrous strings

4. 4

   Add 360ml water, 360ml dark soy sauce, and 1T chili seeds to a pot; once boiling, reduce to low heat and simmer for 5 minutes

5. 5

   Turn off the heat, add 180ml sugar, 180ml vinegar, 90ml plum extract, 90ml mirin and stir until sugar dissolves

6. 6

   Wash and trim the red and cheongyang chili peppers

7. 7

   Pat the pickling container dry, place the butterbur and chili peppers inside, then pour the slightly cooled brine over them

8. 8

   Leave at room temperature for 2 hours, then refrigerate; the flavors will develop after 2-3 days