Crispy and Unique: Sweet Potato Stem Kimchi Recipe
How to Make Delicious Sweet Potato Stem Kimchi at Home
A delightful and tangy kimchi made with leftover seasoning paste! This unique side dish, sweet potato stem kimchi, is incredibly flavorful when fermented and offers a wonderful crunchy texture.
Main Ingredients
- 1kg sweet potato stems
- 1 handful coarse sea salt (for wilting)
Seasoning
- Refer to recipe (ID: 6963794) for seasoning paste
- Refer to recipe (ID: 6963794) for seasoning paste
Cooking Instructions
Step 1
First, prepare the essential seasoning paste for your delicious, fermented sweet potato stem kimchi. (Refer to separate recipe ID: 6963794). If you have cleaned sweet potato stems ready, place them in a large bowl. Next, sprinkle the coarse sea salt evenly between the stems. Finally, pour in just enough water to cover the stems.
Step 2
Let the sweet potato stems wilt for about 15 minutes. Stirring them once in between ensures even salting and a better texture. After 15 minutes, the stems will become tender, allowing the seasoning to penetrate well while maintaining their crispness.
Step 3
Lightly drain the wilted sweet potato stems, then take the prepared seasoning paste and gently coat the stems evenly.
Step 4
Gently mix and massage the seasoning into the stems until well combined, and your delicious sweet potato stem kimchi is ready! Let it ferment at room temperature for about a day before refrigerating for an even tangier flavor. Enjoy this unique kimchi with its satisfying crunch and delightful sour taste!
