In buddhist temples, they do not use fermented fish and prefer watery types of Minari Kimchi with chopped radish. Strong saltiness might ruin the texture of Minari. Burdock is a strong-fibered perennial plant with a unique scent and crunchiness. Popular in Kyong-san and Jeolla province where people use a lot of anchovy paste. Gently strike burdock softly to get rid of rough texture before preparation.
Burdocks are dark in color, but very common in the southern province.
Burdock Kimchi dries easily so make the seasoning a bit watery. Although they are thin and small, young summer radishes are one of the most common vegetables for kimchi during the spring and summer season. Prepared either with or without fermented fish. Mixed rice with Yolmu Kimchi and cold noodles with Yolmu Kimchi are unique delicacies on a hot summer day. Crown Daisy Kimchi Crown daisy has a strong grassy smell.