🔔 Lettuce kimchi. (1T = rice spoon)
500g lettuce, ½ pear (270g), 2 Cheongyang peppers, 1 red pepper, 1 onion, 5 garlic (25g), 1/3T (4g) minced ginger, 300ml + 1.5L water, 100ml myeolchi aekjeot, sugar 1T (8g), 1T (16g) salt.
1: 2L + 1L of water, 2T of salt (30g).
2: Flour 1T (30g), water 400ml.
✨ Lettuce kimchi. (Refer to the video for detailed recipe.)
1. Mix 1T (30g) flour and 400ml water, boil and cool.
2. Dissolve 2L of water and 2T (30g) of salt and add the washed lettuce. Pour 1L of water and soak for 20 minutes.
3. Cut pear, Cheongyang pepper, red pepper, and onion.
4. Put pear, ½ onion, cheongyang pepper, red pepper, 5 garlic (25g), 1/3T (4g) minced ginger, and 300ml of water in a blender and blend.
5. Filter through 1 or 4 sieve. Rinse with 1.5L of water.
6. Add 100ml of myeolchi aekjeot, 1T (8g) sugar, and 1T (16g) salt and mix.
7. Remove the lettuce, shake off the water, and put it in a container. Add ½ of an onion at this time.
8. Pour the sauce and press it so that it does not rise, room temperature 6 to 24 hours. Keep in the refrigerator and eat cold.
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