Winter – WILD LETTUCE KIMCHEE - KODULPPAEGI KIMCHI

The kodulppaegi is a dark-green, tough-textured, wild leafy vegetable that looks like spinach, and grows in the southern part of Korea and on Cheju island. It has a bitter taste and is reputed to assist digestion. This kimchee is usually prepared in the fall for serving in the winter.

INGREDIENTS:
2 kg kodulppaegi (wild lettuce), whole, or spinach
255g salt
5 liters water
1 kg radish
170 g scallions, cut into half lengthwise
170 g fermented anchovy paste
1 quantity rice porridge
85 g chopped garlic
60 g chopped ginger
85 g red hot chili flakes
60 g red chili powder
115 g chopped fermented squid or baby corvine (optional)

HOW TO MAKE:
1. Rinse, clean and trim the whole wild lettuce. If using spinach, clean well.
2. Prepare a brine with 170g salt and the water. Submerge the wild lettuce in the brine for 2 days, keeping it well covered, to reduce the bitterness. Rinse, drain and discard the brine.
3. Cut the radish into batons about 4cm long and 6mm thick.Toss with 30g salt. Wipe off the salt and moisture, and dry the slices in a basket in a ventilated area but not in direct sunlight. The radish is to remain white.
4. To make the seasoning, combine the anchovy paste, rice porridge, garlic, ginger, chili flakes and powder, the remaining salt, and fermented squid, if using. Mix well and gently toss through the wild lettuce, radish, and scallions. 5. Place in a container, seal and ferment in a cool, dark place for 4-5 weeks.