Korean Crown Daisy Kimchi
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Crown daisy keeps its bitter, herbal perfume even under a coat of gochugaru and sand lance fish sauce, and two hours at room temperature plus a day of cold storage bring that aroma to its clearest point.
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The salted leaves are drained in a sieve rather than squeezed, because the tender greens bruise and turn mushy under pressure.
Ingredients
Instructions
- 1
Trim any wilted leaves from 200 g crown daisy, neaten the tough stem ends, and cut everything into 5 cm lengths.
Shake the greens gently so the leaves stay loose instead of getting pressed or bruised.
- 2
Sprinkle 1 tablespoon coarse salt mostly over the stem sections and salt for just 7 minutes.
Turn the greens once midway with a light hand, because the tender leaves collapse if they sit too long.
- 3
Rinse the salted crown daisy once in cold water, then set it in a sieve to drain.
Do not squeeze it by hand; let it stand about 10 minutes so it stays moist but not watery.
- 4
Mix 2 tablespoons Korean chili flakes, 1.5 tablespoons sand lance fish sauce, 1 tablespoon plum extract, garlic, green onion, and 2 tablespoons sweet rice paste. Let the paste sit 3 minutes so the chili flakes hydrate and cling better.
- 5
Add the seasoning to the drained crown daisy and coat the stems first, where the surface is firmer.
Fold the leaves in last by lifting with your fingertips, stopping as soon as they are lightly covered.
- 6
Pack the kimchi loosely in a container instead of pressing it down, then leave it at room temperature for 2 hours.
Refrigerate for one day and serve chilled when the herbal aroma is clear and bright.
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