Green-toothed Bitter Lettuce (Bitter Greens Kimchi)
Korean traditional kimchi made by pickling the rhizomes of bitter lettuce (Ixeris). Features spicy, salty, sweet, and sour flavors with a bitter, fresh, and refreshing taste.
Ingredients
Bitter lettuce root (picked, washed clean, drained)
2 kg
Glutinous rice flour (cooked into paste and cooled)
250 g
Red chili powder
200 g
Garlic (minced)
2
Fish broth
150 ml
Scallions (minced)
8
Ginger (minced)
15 g
Sesame seeds (roasted)
25 g
Fine salt
50 g
White sugar
50 g
Instructions
1
Step 1
Put the salt into a pickling jar, add water, and stir until dissolved to make a brine.
2
Step 2
Pick and wash the bitter lettuce roots clean, drain them, and pack them into the jar to soak in the brine to drive out the bitter flavor. Press a stone (or other heavy object) on top. After 5 days, remove the roots and pour off the bitter salty water.
3
Step 3
Cook the glutinous rice flour into a paste and let it cool, then add the fish broth, minced ginger, fine salt, white sugar, red chili powder, minced garlic, minced scallions, and toasted sesame seeds. Stir well to form a seasoning paste, which is used to coat the debittered bitter lettuce roots evenly.
4
Step 4
Line the bottom of the pickling jar with green onion leaves, sprinkle a pinch of salt, pack the seasoned bitter lettuce roots in, seal the lid, and ferment until the kimchi flavor develops. This is a winter kimchi and can be stored for long-term use.
