kale kimchi
Having fun raising it rather than eating, I neglected to pick and eat kale all summer. The lovely frill was fun just to watch, so it can't be said that he didn't play his part. Sometimes I think I'm better than a person because animals and plants never let me down, but they always give me back more than I gave them. Being feisty like me is a bad thing for a person, but if a plant is like that, there are many special reasons, such as being pretty in color or shape, and if an animal is like my 1 cat, I justify their feistiness for a reason.In the meantime, looking at Kale, who is pretty, nutritious, and not difficult to raise, I wonder what's so perfect in the world. Kale, like any other plant, does not bloom in the fall, but in the early spring of the following year.So you have to wait until the next year to receive the seeds. For that reason, he didn't care and left it in the garden. Anyway, the freshness of the kale, which has a lot of leaves left because it's only fun to raise it, is bothering me, and I set a long-awaited day where I decided to end it earlier. Oh no! It's quite a heavy rain to get hit, and it keeps following and following from the morning. I collected kale in the rain because I thought I would get frosted while putting it off, but there are a lot more than I thought. After collecting four kinds of kale, two kinds of purple kale, frill kale, and dynamo kale, small and light leaves made pickles, and large and slightly strong leaves made kimchi. When I woke up the next day, L'Anta's whole body ached and hurt, but since there was kimchi and pickles left in her hands, she smiled, saying, "The kale farming (?) for the year was a success."
6 serving
Within 30 minutes
Lime앤Thyme라앤타
Ingredients
  • kale
    400-500g
  • leek
    5-6ea
  • Red pepper powder
    1+1/4cup
  • a glue for kimchi glue
    1/2cup
  • plum extract
    2TS
  • salted anchovies
    2TS
  • Salt
    2ts
  • onion
    1/2ea
  • apple
    1/2ea
  • Garlic
    6-7ea
  • Red pepper
    3ea
  • salted shrimp
    2TS
  • anchovy broth
    1cup
Cooking Steps
STEP 1/7
Wash and drain the kale.
STEP 2/7
Add various ingredients to prepare the anchovy stock again, and prepare the glutinous rice paste (1 cup of water: 1 tablespoon of glutinous rice powder) by piling it in advance and cooling it down.
STEP 3/7
Cut the fine ingredients into appropriate sizes and grind them in a blender with the broth.
STEP 4/7
Mix the ground ingredients well with the chili powder seasoning ingredients.
STEP 5/7
Taste and add 2 tbsp salt - 1 tbsp to taste.
STEP 6/7
Season the prepared kale one by one, as if applying it in a container.
STEP 7/7
Add the chopped green onions.
My kale was taken from the yard, so it was much weaker and softer than selling it, so I skipped the process of blanching or mortar. It's frill kale, so if you put it all in and season it all at once, it's easy to lump the sauce between the frills, so I put the sauce on each side. I made the sauce a little light to eat it like fresh kimchi, but the seasoning was cool and nice.
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