This year, I ordered a box of Yeongcheon garlic seeds at a reasonable price and will be able to cook enough fresh garlic seeds. The seasoned garlic stems are delicious, and I made pickled garlic stems, and I wanted to make a new dish, so I used the recipe that I used to make basil kimchi with the liquid of Lee Young-ja's blue crab to put garlic stems kimchi. I added more oligosaccharide than the original recipe to make the seasoning and garlic seeds go well together. It's not bland because it's well seasoned even if you don't pickle the garlic stems. The taste of kimchi-flavored garlic stems is also new. If you like the neat and salty taste, you can reduce the amount of oligosaccharide, but I don't think it's sweet enough to go against it even if you add 2 spoons. Season plenty and put it in the refrigerator and eat it. I like the texture of the crunchy garlic stem because it doesn't have a spicy taste, but I like the smell of garlic because it's alive. It's like seasoned kimchi, and it's a delicious side dish.