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 Prep Time
4 5minutes
Cook Time
15minutes
Servings Prep Time
4 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. 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.
  2. Wash the cucumber, cut into slices.
  3. 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.
  4. Wash and chop the greens. Also cut the leaves of currants and primroses to break the salad with your hands.
  5. 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.
  6. 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.
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