Wild Sesame Kimchi

Wild sesame leaves have a unique flavor and aroma. As rolling cooked rice in sheets of laver, this kimchi is made by rolling the stuffing with fermented sesame leaves. Your guest will feel honored when treated with the kimchi. It is also good as an appetitie-stimulating side dish. While wild sesame leaves taste good uncooked, they make a superb dish when sliced and roasted together with cooked rice.

Materials(makes for four) and Precooking

20 bindings (10 leaves per binding) wild sesame leaves
1 cup coarse salt
3 cups water
1/2 radish
1/4 binding young scallion
1/2 binding dropwort
5 chestnuts
2 bulbs garlic
2 chunks ginger
1/2 cup anchovy juice
2/3 cups ground red chili
2 spoons sugar
a small amount of salt, thin, strip-sliced red chili
wild sesame leaves salt for 2 days in salted water as they are bound. Weight with small stones so that they don't float.
radish wash and slice into 4cm (1 1/2 inch) strips.
young scallion, dropwort clean and wash. Cut into 3cm (1 1/5 inch) pieces.
chestnut peel and slice into fine strips.
garlic and ginger clean and wash. Mince.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
  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.

  1. Seasoning; Add the ground red chili to the anchovy juice to make thick paste. Mix in the strip-sliced radish, scallion, dropwort, chestnut, garlic, ginger and sugar.
  2. Rinse the salted leaves and squeeze out water.
  3. Place 3 or 4 ply of leaves and lay the seasoning in a row. Roll from the tip.
  4. Pile in a pot and weight with a clean stone. Let ferment.

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