In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pin
k’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves again so I was able to get beautiful pink mooli pickle.
This is pickle made of vinegar, sugar and water with quite a conventional
pickling method. However, I think it is exceptionally satisfying when you munch this mature crunch pickle!
TIME FOR KIMCHI 