Doreaji Kimchi

1. Soak the Bellflower root in cold water for 30 minutes to soften. Peel the Bellflower root and slice it into thin, bite-sized strips, approximately 5-7 cm long.

2. In a large bowl, combine the sliced Bellflower root with the Coarse sea salt. Massage the Bellflower root vigorously for 5-7 minutes until it becomes pliable and some water is released. This process removes bitterness and softens the texture.

3. Rinse the salted Bellflower root thoroughly under cold running water 3-4 times to remove excess salt and bitterness. Squeeze out as much water as possible from the Bellflower root using your hands or a clean cloth.