How to Prepare Delicious Shiso Seed Kimchi

Shiso Seed Kimchi. Kkaennip (or ggaennip) is a fragrant herb that is widely used as a vegetable in Korean cuisine. Like Japanese shiso, kkaennip is a variety of perilla which is a member of the mint family. Kkaennip plants are very easy to grow at home, either in a pot or the backyard.

Japanese shiso leaves are thinner, more delicate, and have jagged edges. Both have similar flavors but the shiso leaf has a stronger mint flavor in my opinion. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. You can cook Shiso Seed Kimchi using 3 ingredients and 7 steps. Here is how you cook that.

Ingredients of Shiso Seed Kimchi

1. Prepare of Shiso seed pods.
2. You need of Salt.
3. You need of tablespoons: enough to cover and pickle shiso seeds Kimchi base.

It uses canola oil, flour tortillas, kimchi, butter, cheddar, monterey jack cheese, sesame seed, shiso Red cabbage kimchi. olivemagazine.com. It uses kefir, bell pepper, cabbage, fish sauce. Put the kimchi in a container and keep it in the refrigerator. Serve with rice and sprinkle some roasted sesame seeds before serving.

Shiso Seed Kimchi step by step

1. Take apart seed pods from the stem, and wash well..
2. Put in enough water to cover the seed pods, and dissolve the salt in it. Soak the drained seed pods in the salted water and mix well. Cover the bowl with plastic wrap tightly, and leave it for a day..
3. After a day, squeeze out the water with your hands..
4. Mix the kimchi base and seed pods well, and pickle..
5. Shiso seeds taste best when there are flowers growing on the top of the stems..
6. When you take apart the seed pods from the stem, you'd better to wear gloves to avoid getting dirty. The stuff that can get on your hands doesn't come off for a couple of days..
7. I used this kimchi base this time..

If you like Korean Kimchi and want to expand your taste bud for a new experience, try this Kkatnip Kimchi (깻잎김치). It is made with Perilla leaves. Perilla Leaf Kimchi is commonly eaten in the summer time everywhere in Korea, OR anywhere Koreans dwell. Nowadays, you can find these precious Perilla leaves in most Korean grocery stores during summer. Seeds will not germinate in cool soil and planting out too early may affect growth.