GAENNIP KIMCHI (KOREAN-STYLE FERMENTED SHISO LEAVES)

Here's a delicious, traditional Korean way to use shiso.

INGREDIENTS

1 large bunch shiso leaves (enough to loosely

stack 5-7cm high) sea salt

2 tsp mam ruoc/Vietnamese or other Asian

fermented shrimp paste or Malaysian blachan 2 tsp nuoc mam/Vietnamese or other

Asian fish sauce

2 tsp gochujang Korean chilli paste,

or more if you like it spicy

2-3 cloves garlic minced

1 knob fresh ginger peeled and minced boiled, cooled water METHOD

1

Wash the shiso leaves and remove the stems. Stack the leaves with a fine layer of sea salt in between every second leaf. Put the leaves into a glass or ceramic bowl with just enough water to cover. Leave for several hours or overnight, then drain.

2

In a separate bowl, mix the rest of the ingredients until you get a loose paste.

3

Use a butter knife or the back of a spoon to spread a little bit of the paste in between every second leaf, until all the chilli paste is used up.

4

Fold up the whole stack and place into a clean, sterile jar or fermenting crock.

Add boiled, cooled water until the leaves are covered, then close the jar loosely, or use an airlock fermentation lid.

5

Leave in a cool, dark place to ferment. It takes about a week, although in cool weather it could take longer. Unless you are using an airlock fermenting lid, you should check the lid every day to see if any fermentation gas needs to escape.

SERVING OPTIONS:

■

a small plate of the leaves can be served as a banchan (side dish); ■

mince the leaves into vegetables or salads for a spicy kick; ■

wrap shiso and bulgogi (Korean barbecued meat) in a lettuce leaf.