Shiso Seed Kimchi - pods

Method

• Take apart seed pods from the stem, and wash well.
• Put in enough water to cover the seed pods, and dissolve the salt in it.
• Soak the drained seed pods in the salted water and mix well.
• Cover the bowl with plastic wrap tightly, and leave it for a day.
• After a day, squeeze out the water with your hands.
• Mix the kimchi base and seed pods well, and pickle.
• Shiso seeds taste best when there are flowers growing on the top of the stems.
• When you take apart the seed pods from the stem, you'd better to wear gloves to avoid getting dirty.
• The stuff that can get on your hands doesn't come off for a couple of days.
• I used this kimchi base this time.