Korean Chamnamul Kimchi (Pimpinella Kimchi)
Chamnamul kimchi is a spring kimchi made by salting chamnamul greens for just ten minutes to wilt them slightly, then dressing them in gochugaru, anchovy fish sauce, and salted shrimp without rinsing. Skipping the rinse allows the residual salt to convert into umami during fermentation, deepening the overall flavor. Pureed Korean pear and onion blended with sweet rice paste form the seasoning base, contributing natural sweetness that softens the chili heat. After three hours of initial fermentation at room temperature followed by refrigeration, the kimchi reaches its best balance within one to two days, when the grassy herbal aroma of chamnamul meets the fermented depth of the fish sauce.
Adjust Servings
Instructions
- 1
Discard wilted leaves, wash thoroughly, and cut greens into 6 cm pieces.
- 2
Salt for 10 minutes; do not rinse, just squeeze out moisture.
- 3
Blend pear and onion finely, then combine with rice paste.
- 4
Add chili flakes, fish sauce, salted shrimp, and garlic to make seasoning.
- 5
Mix in greens evenly and press into a container.
- 6
Rest 3 hours at room temperature, refrigerate, and ferment 1-2 days.
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Nutrition (per serving)
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