Kim Dae-seok's Chili Leaf Kimchi

• chili leaves 800g (after soaking and salting, weight becomes 530g)
• water 5L
• sea salt 1 cup (measured using paper cup)
• green onions 1 handful
• red pepper powder 7 tablespoons
• dried anchovy sauce 1/3 cup
• strained broth from hwangseokeo-jeot brine 3 tablespoons (made by boiling 3 dried yellow stone fish with 1/2 cup water for 3 minutes, then straining)
• plum syrup 2 tablespoons
• glutinous rice flour 1/2 cup
• minced garlic 1 tablespoon
• minced ginger 1/2 tablespoon
• malt syrup 3 tablespoons

Recipe 🍳

Cooking tips 💡

• When fermenting chili leaves in warm weather, insufficient salt concentration may cause spoilage, so maintain the correct water-to-salt ratio precisely.
• Avoid adding mashed apple or pear to the seasoning, as it can cause excessive liquid buildup over time, making the kimchi overly sticky.
• Use malt syrup instead of sugar as the base for the seasoning—this prevents excess moisture and ensures the seasoning adheres smoothly to the chili leaves, creating a glossy finish.

Recommended for 🙋

• ⭐Those who want to make traditional chili leaf kimchi with a sharp yet deeply savory taste for a rustic home-style meal.
• ⭐Those eager to learn professional Jeolla-style kimchi seasoning techniques that draw out intense umami from hwangseokeo-jeot brine.
• ⭐Those looking for a long-lasting, delicious side dish to store and enjoy throughout autumn, especially when dealing with abundant chili leaves.