Shiso Seed Kimchi

1. 1

   Take apart seed pods from the stem, and wash well.

2. 2

   Put in enough water to cover the seed pods, and dissolve the salt in it.

3. 3

   Soak the drained seed pods in the salted water and mix well.

4. 4

   Cover the bowl with plastic wrap tightly, and leave it for a day.

5. 5

   After a day, squeeze out the water with your hands.

6. 6

   Mix the kimchi base and seed pods well, and pickle.

7. 7

   Shiso seeds taste best when there are flowers growing on the top of the stems.

8. 8

   When you take apart the seed pods from the stem, you'd better to wear gloves to avoid getting dirty.

9. 9

   The stuff that can get on your hands doesn't come off for a couple of days.

10. 10

    I used this kimchi base this time.

No additional tips available.