Dodock Kimchi



Dodock, Condonopsis lanceolata, is a perennial plant which belongs to the family of bellflower. It is nicknamed a "ginseng from the field," because of its tapered root strengthens lung and heart. It works also as an appetite stimulant in the early spring with its bitterish taste and the feeling we get when chewing. When making kimchi, the first step is to steep it in salted water to remove the bitter and puckery taste.



Materials(makes for four) and Precooking

1kg (2.2 pounds) Dodock
1/2 cup coarse salt
2 cups water
11 binding leek
1/2 sheat scallion
1/2 cup shrimp juice
1 cup ground red chili
1 bulb garlic
1 chunk ginger
Dodock choose thick and straight ones. Cut into 5cm (2 inches) pieces after removing the stem and peeling. Make two slits crossway in the middle of each piece and steep in salted water for 30 minutes. Rinse and drain.
shrimp juice gather up the solid part and mince.
leek clean and wash. Cut into 1cm (1/2 inch) pieces.
scallion clean and wash. Mince.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Seasoning; Soak the ground red chili for a little while in warm water and drain. Mix it with the anchovy juice, minced garlic and ginger. Mix in leek and scallion.
  2. Stuff the seasoning in the slits of Dodock. Roll the stuffed pieces in the seasoning into red.
  3. Pile in a pot and seal it tightly with 1 or 2 plies of plastic wrapping. Cover the lid and ferment for 2 or 3 days.
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