Dolsan Mustard Leaf Kimchi – Blended Radish and Cold Rice Make a Rich Seasoning

Steps

1. 1

   Wash the dolsan mustard leaves thoroughly, trim the base slightly, then make cross-shaped cuts at the base.

2. 2

   Dissolve 1/2 cup sea salt in 2L of water in a bowl, then submerge the mustard leaves and brine.

3. 3

   Sprinkle the remaining 1/2 cup of sea salt over the stalks and roots and brine for 2 hours.

4. 4

   Rinse 2–3 times in cold water to remove saltiness, squeeze out water firmly, then drain on a rack.

5. 5

   In a blender, combine 200g radish, half an onion, 2T salted shrimp, 100g cold rice, 4T fish sauce, and 4T maesil extract; blend smooth.

6. 6

   To the blended mixture, add 3T minced garlic, 0.5T minced ginger, 1 cup red pepper flakes, and 3T fish sauce; mix to make the seasoning.

7. 7

   Spread the kimchi seasoning evenly over the mustard leaves, pack into a kimchi container, store at room temperature for 1–2 days, then refrigerate.