A very tasty variety of kimchi. Kkaennip kimchi is great as a ban chan dish or added as seasoning to any ssam (leaf wrap) style meal.
- Total: Up to 72 hours
- Active: 40 minutes
- 4 bunches Kkaennip (Korean Perilla, Shiso) or about 40 leaves with stems
- 2 cup water
- 1 tablespoon salt
- 1 teaspoon rice flour
- 2 tablespoon water
- 2 teaspoon fish sauce
- 2 teaspoon coarse ground red chili pepper
- 1 teaspoon fine ground red chili powder
- 12 cloves fresh garlic
- 1/2 inch knob fresh ginger
- Brine Stir salt and water together until salt is dissolved.
- Kkaennip Leaves Rinse in cold water and drain. Separate into groups of 5 leaves and tie stems together with clean cotton string. Dip tied leaf bunches into brine, making sure to get brine between leaves. Place in a bowl and pour brine over leaves. Let sit for 1/2 hour.
- Kimchi Sauce – Mix water and rice flour together then heat over low heat until the mixture thickens slightly. Mince or fine chop three of the garlic cloves. Place remaining garlic and ginger in a blender with just enough water to blend into a thin paste. Mix all sauce ingredients together in a small bowl and let sit for 15 minutes to let flavor develop.
- Final Mix Remove leaves from brine and shake gently to remove excess liquid. Dip a brush into kimchi sauce and spread a small amount on each leaf in each bunch, with a bit more sauce on the outer leaves (both top and bottom leaf). Stack bunches in a sealable container with the tied stems facing in opposite directions. Place any remaining kimchi sauce on top of stacked leaves. Close container and let sit at room temperature for 1 hour. Move to refrigerator and let sit for 24 to 72 hours before serving.
- Serve as part of a ban chan array with a korean meal.