Korean Chamnamul Kimchi (Pimpinella Kimchi)
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chamnamul greens are salted for just 10 minutes and dressed without rinsing, letting the leftover salt season them.
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A gentle squeeze is enough, since wringing bruises the tender leaves and makes them slump during fermentation. Blended Korean pear and onion in the sweet rice paste round off the chili heat. With so much moisture in the greens, fermentation moves fast and the kimchi softens if kept too long. Small batches eaten within a few days work best.
Ingredients
Instructions
- 1
Sort 280 g chamnamul greens, removing yellowed leaves and tough stems.
Rinse two or three times in cold water, shake off excess water, and cut into 6 cm lengths so the seasoning clings evenly.
- 2
Spread the chamnamul in a large bowl and sprinkle 1.5 tbsp coarse salt evenly over it.
Let it stand for only 10 minutes, turning once, until the greens wilt slightly but still keep some spring.
- 3
Do not rinse the salted greens.
Gather small handfuls and squeeze gently just to remove surface moisture; avoid twisting hard, because the tender leaves bruise and turn limp quickly during fermentation.
- 4
Blend 80 g Korean pear and 50 g onion until smooth, then mix with 3 tbsp sweet rice paste.
Stir until no lumps remain, creating a mild base that helps the chili coat the greens.
- 5
Add 2.5 tbsp gochugaru, 2 tbsp anchovy fish sauce, 1 tsp salted shrimp, and 1 tbsp minced garlic to the pear base.
Rest for 5 minutes so the chili flakes hydrate and stain the paste evenly.
- 6
Add the chamnamul to the seasoning and fold from the bottom, lifting rather than rubbing, until every piece is lightly coated.
Press into an airtight container, ferment at room temperature for 3 hours, then refrigerate.
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