Cool and Refreshing Lettuce Stem Kimchi for Summer Wellness
Lettuce Stem Kimchi Recipe
Beat the summer heat with this crisp and refreshing Lettuce Stem Kimchi! It’s not only delicious but also beneficial for your health. The lactucarium in lettuce stems is known to calm the nerves and promote restful sleep. When fermented, it transforms into a probiotic-rich digestive aid. Enjoy this simple yet wholesome dish!
Main Ingredients
- 500g lettuce stems
- 3 boiled potatoes (medium-sized)
- 5 red chili peppers
- 6 cloves garlic
- 1 onion
- 3 Tbsp soy sauce (or soup soy sauce)
- 1 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, wash the lettuce stems (or lettuce stalks) thoroughly under running water. If the ends are dirty, trim them slightly.
Step 2
Let’s make the flavorful seasoning paste. In a blender, combine half an onion, 3 small boiled potatoes, 6 cloves of garlic, 300ml of water, and 3 Tbsp of soy sauce. Blend until smooth. Then, roughly chop 5 red chili peppers and add them to the blender to enhance the savory flavor. Blend together.
Step 3
Pour the blended seasoning paste into a wide bowl. Add 400ml more water and 1 Tbsp of salt to adjust the seasoning. Taste and add more salt if needed, or a bit of water if it’s too salty, to achieve your desired flavor.
Step 4
Now, it’s time to coat the prepared lettuce stems. Submerge the lettuce stems in the seasoning paste, ensuring both sides are well-coated. Then, carefully layer them into a clean storage container. (Tip: You don’t need to pre-salt the lettuce stems!)
Step 5
Pour the remaining seasoning paste over the layered lettuce stems in the container, ensuring they are mostly submerged. If the liquid seems insufficient, you can add a little more water.
Step 6
Finally, thinly slice the remaining half onion and sprinkle it over the top as a garnish. Gently press down on the onions to help them submerge in the liquid, allowing the flavors to meld beautifully. Press down softly, avoiding crushing the stems.
Step 7
Your Lettuce Stem Kimchi is ready! It’s delicious to eat immediately for a cool, refreshing taste. However, for a deeper flavor, let it sit at room temperature overnight to ferment slightly, then refrigerate. It’s a fantastic side dish that will surely become a favorite!