Ppippang Kimchi

Peel the bamboo shoots and trim any tough parts. Slice them thinly, about 0.5 cm thick, into half-moon or quarter-moon shapes depending on the shoot size.

In a large pot, bring water to a boil. Add the sliced bamboo shoots and boil for 5-7 minutes to remove bitterness. Drain thoroughly and rinse under cold water.

Place the parboiled and rinsed bamboo shoots in a large bowl. Sprinkle with coarse sea salt and toss to coat evenly. Let them brine for 30 minutes, tossing occasionally.