This kimchi is made with the stem and leaves of mustard flowers, which are considered to be the heralds of spring. Mustard flowers have large leaves and long stems and resemble young summer radishes in form and texture, save for their unique fragrance. Kimchi is made with young and tender stem and leaves harvested before flowering. This springtime kimchi revitalizes the taste buds from the long winter days spent with old kimchi. Stems and leaves are first lightly salted, then tossed together with garlic, green onions, ginger, chili pepper powder, and salted seafood sauce.

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