Korean Crown Daisy Kimchi
Ssukgat kimchi is a fragrant seasonal kimchi that highlights crown daisy's herbal bitterness alongside chili flakes and sand lance fish sauce. The greens are salted for only seven minutes to preserve their delicate, tender texture, then dressed with a paste enriched by sweet rice flour for better adhesion. Plum extract balances the bitterness with gentle sweetness and acidity during fermentation. After two hours at room temperature followed by overnight refrigeration, the kimchi reaches its aromatic peak within a single day. Because the leaves bruise easily, gentle tossing during seasoning is essential to maintain their shape.
Adjust Servings
Instructions
- 1
Trim thick stems and cut crown daisy into 5 cm pieces.
- 2
Salt for 7 minutes, rinse lightly, and drain well.
- 3
Combine chili flakes, fish sauce, plum extract, garlic, green onion, and rice paste.
- 4
Season crown daisy gently, coating stems first, then leaves.
- 5
Store in a container, rest 2 hours at room temperature, then refrigerate.
- 6
Best enjoyed after 1 day when aroma is brightest.
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