Yeolmu Kimchi (Young Radish Kimchi)
A refreshing summer kimchi made by tossing crisp young radish greens with a light flour-paste brine and cool seasonings. Ferment for a day or two, then enjoy chilled.
Ingredients
Main
- Trimmed young radish greens (yeolmu)1.4 kg
- Coarse salt (for salting)3/4 cup
- Onion (to slice)1
- Green onion (large)1 handful
Seasoning Paste
- Large onion (to blend)1/2
- Apple (medium)1/2
- Red chili peppers5
- Flour paste (1 cup water + 1 Tbsp flour)About 1 cup
- Minced garlic4 Tbsp
- Grated ginger1/2 Tbsp
- Korean red pepper powder (gochugaru)6-7 Tbsp
- Plum extract syrup (maesil-cheong)3 Tbsp
- Fish sauce (aekjeot)5 Tbsp
- Salted shrimp (saeujeot)3 Tbsp
Directions
- 1
Trim the young radish greens and wash them thoroughly.
- 2
Layer the radish greens and coarse salt in a bowl, pour in 3 cups of water, and let salt for 40 minutes to 1 hour.
- 3
Boil 1 cup of water, stir 1 Tbsp flour into 1/2 cup water and pour it in, boil to make a paste, then let it cool.
- 4
Roughly cut the apple and onion, then blend them with the 5 red chilies and the cooled flour paste until smooth. Slice the onion for the kimchi thinly and chop the green onion.
- 5
Put the blended mixture in a bowl and mix in the seasonings (garlic, ginger, gochugaru, plum syrup, fish sauce, salted shrimp).
- 6
Rinse the salted radish greens about twice and drain well.
- 7
Put the radish greens and seasoning in a bowl and toss evenly.
- 8
Add the sliced onion and green onion, and mix.
- 9
Adjust the seasoning with salt to taste.
- 10
Pack into a container, let it ferment at room temperature for 1-2 days, then store in the fridge.