Youngia Sonchifolia Kimchi Recipe: A Detailed Guide for Solo Living
Youngia Sonchifolia (also known as Aster scaber) is a wild vegetable cherished for its fragrant, slightly bitter taste and unique chewiness. This leafy green makes an excellent side dish when made into kimchi, offering delightful flavors whether enjoyed fresh or fermented.
Below is a detailed guide tailored for solo cooks, covering small-batch measurements (based on 300g), preparation, pickling (two methods), seasoning ratios and techniques, and tips for fermentation, storage, and troubleshooting.
1) Recipe Highlights
Yield (Small Batch): 300 g of Youngia Sonchifolia (single serving or very small portion for two)
Pickling Method: Brine (5% salt water) recommended (for even distribution) / Direct salting (dry salting) also possible (for simplicity)
Seasoning (per 300 g, basic): 1.5–2 tbsp Gochugaru (Korean chili powder), 1 tsp Fish sauce, 1 tsp minced garlic, 1 tsp glutinous rice paste (optional), about 1 tbsp chopped green onion
Fermentation: Can be eaten immediately as fresh kimchi / For slight fermentation, leave at room temperature for 6–24 hours, then refrigerate
Quick & Easy (for solo living): Skip pickling, use simple seasoning for 5-minute fresh kimchi
2) Ingredients (Small Batch — 300 g Youngia Sonchifolia)
Youngia Sonchifolia (after trimming): 300 g
Pickling Option A (Recommended — Salt Water Brine)
Water: 500 ml
Coarse Salt: 25 g (→ 5% salt water; calculation detailed below)
Pickling Option B (Simple — Direct Salting)
Coarse Salt: 5–6 g (example calculation below)
Seasoning (per 300 g)
Gochugaru (Korean chili powder): 1.5–2 tbsp (approx. 12–16 g)
Fish Sauce (Anchovy or Sand Lance/Shrimp): 1 tsp (approx. 5–8 g)
Minced Garlic: 1 tsp (approx. 5 g)
Minced Ginger (optional): 1/4 tsp (approx. 1 g)
Glutinous Rice Paste (optional, for viscosity): 1 tsp (made in advance with 1 tsp glutinous rice flour + 2 tbsp water)
Chopped Scallions or Green Onion: 1 tbsp
Sugar or Rice Syrup (optional): 1/2 tsp
Sesame Oil (optional): 1/2 tsp
Sesame Seeds (for adding/topping): A pinch
Optional: Shredded radish 30–50 g, shredded carrot 10–20 g (to enhance texture and sweetness)
3) Pickling Methods — Two Options (Including Accurate Calculations)
A. Recommended — Salt Water (Brine) Pickling (Even Distribution)
Target Salinity: 5% → i.e., 5 g salt per 100 ml water.
Example Calculation (Step-by-Step):
Amount of water to prepare: 500 ml.
500 × 0.05 = (500 × 5) ÷ 100 = 2500 ÷ 100 = 25 g.
Therefore, dissolve 25 g of coarse salt in 500 ml of water to create a 5% salt water solution.
Pickling Method: Submerge the Youngia Sonchifolia completely in the salt water and pickle for 20–30 minutes (until leaves are wilted and less rigid). After pickling, rinse lightly once under running water and drain in a sieve (or squeeze gently by hand).
Advantage: Saltiness is evenly distributed, making it easier to control the seasoning. Be careful not to soak for too long, as Youngia Sonchifolia has thin leaves.
B. Simple — Direct Salting (Dry Salting) — Quick & Easy
Recommended Salinity (Example): Approx. 1.8% (set low to minimize irritation since it's a leafy vegetable)
Example Calculation (Step-by-Step):
Weight of Youngia Sonchifolia: 300 g.
Salt Ratio: 0.018 (1.8%) → 300 × 0.018
300 × 0.01 = 3.0
300 × 0.008 = 2.4
Sum = 3.0 + 2.4 = 5.4 g
Therefore, sprinkle approx. 5–6 g (approx. 1 tsp) of coarse salt evenly over the Youngia Sonchifolia and pickle for 15–25 minutes.
Remove Moisture After Pickling: Squeeze gently by hand to remove moisture and proceed to the next step.
Advantage: Simple and saves time. Advantageous for making small quantities.
Caution: Direct salting may result in slightly uneven salinity on the surface, so sprinkle evenly and toss once midway.
4) (Optional) Blanching — For Controlling Bitterness and Aroma
If you want to reduce the bitterness of the Youngia Sonchifolia, we recommend a very short blanch.
Method: Dip in boiling water for 5–10 seconds, then immediately ice bath → drain in a sieve.
Effect: Removes excessive bitterness and residual dirt while preserving the aroma. However, the texture will become slightly softer.
5) How to Make Glutinous Rice Paste (Optional)
Mix 1 tsp glutinous rice flour + 2 tbsp water and stir over low heat until thickened (or microwave for 20–30 seconds). Let cool before using.
Glutinous rice paste helps the seasoning adhere better to the leaves and adds a glossy sheen after fermentation.
6) Seasoning Paste (per 300 g) — Step-by-Step Combination
Place 1.5–2 tbsp of Gochugaru (Korean chili powder) in a large bowl.
Add 1 tsp fish sauce, 1 tsp minced garlic, 1/4 tsp minced ginger, 1/2 tsp sugar, and **1 tsp glutinous rice paste (optional)** and mix well to form a paste.
Add 1 tbsp chopped scallions, (optional) 30 g shredded radish, and 10–20 g shredded carrot and mix.
Taste and add 0.5 tsp of fish sauce at a time to adjust the umami flavor as needed. (The saltiness will vary depending on the condition of the Youngia Sonchifolia, so it's recommended to add in small increments)
7) Mixing — Key Technique
Place the pickled and drained Youngia Sonchifolia in a large bowl and add the seasoning a little at a time.
Wearing gloves, mix from the bottom up, cutting motion (mix but avoid crushing).
Once all the leaves are evenly coated with the seasoning, transfer to a container and press down firmly to prevent air from entering.
Finally, sprinkle with sesame seeds and sesame oil (optional) to finish.
8) Fermentation & Storage (Fermentation Timing)
Fresh Kimchi: Can be eaten immediately after seasoning (crisp and fragrant).
Slightly Fermented: Leave at room temperature at 20–25°C for 6–12 hours to develop a tangy, fermented flavor → then refrigerate.
Summer (25°C↑): Ferment at room temperature for only 4–6 hours, then refrigerate.
Winter (10–15°C): 12–24 hours possible.
Refrigeration: Flavor stabilizes and stays fresh for about 1–2 weeks (individual differences may vary).
Caution: Youngia Sonchifolia leaves are leafy vegetables and can become soggy if fermented for too long, so refrigeration is recommended.
9) Taste & Safety Check & Troubleshooting
Too Salty → Soak in cold water for 5–10 minutes, then drain (to alleviate saltiness). Reduce the amount of salt by 10–20% next time.
Too Much Liquid → Insufficient moisture removal from the pickled vegetables or excessive glutinous rice paste. Squeeze out more moisture and adjust the consistency of the seasoning.
Kimchi Ferments Too Quickly (Too Sour) → Left at room temperature for too long. Next time, shorten the room temperature fermentation time and move to refrigeration immediately.
Mold Growth → Scrape off white yeast (sometimes appears) on the surface and check the inside. Discard if green/black mold or foul odor is present.
Lingering Bitterness → Increase blanching (briefly) or pickling time, or add a small amount of sweetness (rice syrup) to the seasoning to balance the flavor.
10) Recipe Variations (Ideas)
Add Spice: Add 1/2 tsp Gochugaru oil → enhances the aroma.
Youngia Sonchifolia + Radish Salad: Mixing in 30% shredded radish enhances crispness and sweetness.
Vegan Version: Replace fish sauce with soy sauce + shiitake mushroom broth to enhance the umami flavor.
Adding Soybean Paste: Mixing a little soybean paste (1/4 tsp) into the seasoning enhances the savory flavor (to taste).
Fermented Pickled Style: Reduce seasoning and refrigerate for 2 weeks → for a salty and refreshing side dish.
11) Quick & Easy 5-Minute Fresh Kimchi (Version)
Pickle 150 g prepared Youngia Sonchifolia with 2–3 g (1/2 tsp) coarse salt for 10 minutes → squeeze out moisture → seasoning (1 tbsp Gochugaru, 1/2 tsp fish sauce, 1/2 tsp minced garlic, a pinch of sugar, a little sesame oil) → mix and eat immediately.
→ Perfect as a side dish for a busy day.
12) Storage, Reheating & Serving Suggestions
Refrigeration: Minimize air exposure and consume within 1–2 weeks (leafy vegetables tend to soften over time).
Reheating: Kimchi is generally not reheated, but when added to stir-fries or stews, heat quickly over low heat.
Serving Suggestions: Excellent as a side dish, with grilled pork belly, grilled fish, or as a bibimbap topping. Fermented Youngia Sonchifolia kimchi is also great in soups and stews.
One-Line Conclusion
With proper pickling (brine recommended) and seasoning consistency, even solo cooks can easily make crisp and fragrant Youngia Sonchifolia kimchi at home — try starting with 300 g today!
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