Saengchi Chimchae-beop (Pheasant Water-Pickle / Early Kimchi)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- salted cucumber pickle
- pheasant
- salt
- water
Instructions
- Peel salted cucumber pickle, remove the core, and cut into knobbly pieces about a finger-length long; soak in water and set aside.
- Boil the pheasant and cut it the same way as the cucumber.
- Add warm water and salt to taste, pack it like nabak water-kimchi, let it settle and ferment, then use.