Spring Kimchi Recipe
In order for the first vegetables, greens to appear, and our body will take fresh vitamins with pleasure, help him by preparing such a salad snack. Don't be afraid to add young currant leaves and primroses to it, it's delicious.
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes
Ingredients
- 1 bunch Lettuce / Lettuce (leaves)
- 2 pieces Cucumber
- 15 pieces Radish
- 10 pieces Currant leaf
- 4 cloves Garlic
- 1/4 bunch Cilantro
- 1/4 bunch Parsley
- 1/4 bunch Dill
- 1 teaspoon Red hot pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 10 pieces Leaf flower primrose leaves
- Salt
- Black pepper
Instructions
- Prepare the greens and leaves. The leaves of currant and primrose are soft, young, juicy. You can also add young carrot tops. Soak the greens in salt water for 5 minutes, this will help get rid of insects. Then rinse and discard on a sieve.
- Wash the cucumber, cut into slices.
- My radish, chop and the smallest. Remove the side leaves, leaving some greenery. Radish is young, at this "age" all its parts are rich in vitamins. Slice the radish.
- Wash and chop the greens. Also cut the leaves of currants and primroses to break the salad with your hands.
- Put cucumbers, radishes, herbs and leaves in a large bowl. Peel the garlic and cut into petals. Add both peppers, garlic, rice vinegar, sugar and soy sauce. I use Kikkoman sauce, prepared in a natural way. I have to warn you, if you use a different brand of soy sauce, pay attention to the salt and taste.
- Stir, it is convenient to do it with chopsticks or shaking a closed container. Put the kimchi in a bowl or salad bowl and serve.