Shiso Seed Kimchi

Directions

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.