Fresh Sweet Potato Stem Kimchi (4 Side Servings)

Use tender stems sold for food, remove skins and tough fibers, and rinse thoroughly.

Toss with 12 g salt and rest for 20–25 minutes, turning once, until stems bend easily.

Rinse once or twice, drain well, and cut into 4–5 cm pieces.

Thinly slice onion and mix the measured chili flakes, fish sauce, garlic and sugar.

Combine drained stems and onion with the seasoning using clean food-safe gloves.

Optionally add sesame, transfer to a clean container and refrigerate immediately at 4°C or below. Do not leave out to ferment.