Butterbur Pickles - The Key Is Boiling the Brine Until Spicy Before Pickling

Steps

1. 1

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

2. 2

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

3. 3

   Quickly rinse the blanched butterbur in cold water to cool, then peel off the tough fibers from the stalk ends

4. 4

   Add 360ml water, 360ml dark soy sauce, and 1T chili seeds to a pot; bring to a boil then simmer on low heat for 5 minutes

5. 5

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

6. 6

   Trim the red and cheongyang chili peppers

7. 7

   Pat the pickling jar dry, pack in the butterbur and chili peppers, then pour the slightly cooled brine over them

8. 8

   Leave at room temperature for 2 hours, then refrigerate; eat after 2-3 days