Chinese Bellflower Kimchi



Chinese bellflower, Platycodon grandiflorum, is cultivated for ornament as well as its root, which taste a little bitter and has a unique flavor. It is made a salad mixed with cucumber, or made a kimchi. It is important to steep out the bitter taste before cooking.



Materials(makes for four) and Precooking

600g (1.3 pounds) Chinese bellflower root
1 sheath young scallion
2 bulbs garlic
1 chunk ginger
1/2 cup anchovy juice
1/2 cup ground red chili
1/2 cup extra-glutinous rice paste
a small amount of salt
1 spoon sesame seeds
bellflower root peel and clean. Tear into 1/8 inch-thick strips. Salt in water and scrub with hands to remove the bitter taste.
young scallion clean and wash. Cut into 5cm (2 inches) pieces.
garlic and ginger clean and wash. cut into fine pieces with 1 bulb of garlic. Mince the rest.
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.

Cooking
  1. Rinse the salted roots and drain.
  2. Seasoning; Add the ground red chili to the anchovy juice to make thick paste. Mix in the extra-glutinous rice paste, minced garlic, ginger and sesame seeds.
  3. Put the roots, garlic and young scallion in the seasoning and mix well. Pile neatly in a pot and let ferment.
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