Aromatic Spring Vegetable Kimchi: Nasturtium and Wild Chives Kimchi
A Special Kimchi Made with Spring Vegetables Brimming with Spring Aroma: Let’s Make Nasturtium and Wild Chives Kimchi!
Today, we’ll make a fragrant Nasturtium and Wild Chives Kimchi using natsuturtium and wild chives, a true spring tonic! 🙂
Ingredients
- Nasturtium (Nokcha) 500g
- Wild Chives (Dallae) 70g
- Anchovy Sauce (Kkanari Aekjeot) 3 Tbsp
- Plum Extract (Maesil Aek) 5 Tbsp
- Red Pepper Flakes (Gochugaru) 3 Tbsp
- Minced Garlic 1.5 Tbsp
- Salt 1 tsp
Cooking Instructions
Step 1
First, thoroughly wash the nasturtium to remove any soil. Carefully separate and trim the roots from each stalk.
Step 2
Remove any wilted leaves. If the stems are thick, cut them in half lengthwise for easier eating and better seasoning absorption.
Step 3
Gently scrape off any remaining dirt from the roots with the back of a knife. Then, rinse the nasturtium multiple times under running water until all the soil is gone. This ensures a clean and fresh kimchi.
Step 4
Next, prepare the wild chives. Trim off the long roots, removing any dirt. Gently peel the yellowish outer skin from the bulbous root base. Also, remove any dried stems.
Step 5
Place the prepared wild chives in a bowl and swish them around under running water several times to thoroughly wash away any clinging soil.
Step 6
Time to mix the seasoning! In a large bowl, combine the cleaned nasturtium with 3 Tbsp anchovy sauce, 3 Tbsp red pepper flakes, 1.5 Tbsp minced garlic, and 5 Tbsp plum extract. Gently toss and mix with your hands, ensuring the seasoning coats the nasturtium evenly.
Step 7
Adjust the seasoning by adding 1 tsp of salt. Mix lightly again to distribute the salt evenly. This step helps to perfectly balance the flavors.
Step 8
Finally, gently fold in the prepared wild chives. Be careful not to mash the wild chives; mix them in delicately to preserve their crisp texture and fresh aroma. This careful combination will result in a wonderfully fragrant Nasturtium and Wild Chives Kimchi!
