Yeolmu Kimchi (Summer Radish Green Kimchi)
Try Yeolmu Kimchi, a summer favorite made from young radish and cabbage. For the best kimchi, use good water and fresh chili. Enjoy!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2 bunches young napa cabbage (cleaned)
- 2 bunches young radish (cleaned)
- 1/2 cup Korean coarse sea salt
- 1/2 large onion (diced)
- 1 Korean pear (peeled and diced)
- 7 clove garlic
- 3/4 inch ginger
- 2 tbsp cooked potato
- 2 cup artesian water
- 5-6 fresh red chilies (diced)
- 4 tbsp Korean chili flakes (gochugaru)
- 2 tbsp shrimp sauce (saewu jeot)
- 3 tbsp Korean anchovy sauce
Instructions
- 1
Rinse the cabbage and radish a couple of times. Put a small portion of greens in a large bowl, sprinkle 2 tablespoonful of salt over. Add more greens and sprinkle more salt. Repeat the layer until you finish all the greens and salt. Let them soak for 1 hour. Turn the greens the other way once during the soaking time.
- 2
Rinse the greens 2 times and put in a colander to drain the excess water. Set aside.
- 3
To make kimchi seasoning, process onion, garlic, ginger, pear, potato, and 1 cup of artesian water in a blender until smooth. Add the fresh chilies and pulse 3-4 times until you see the small pieces of chilies.
- 4
Pour the chili puree into a large mixing bowl, add the Korean chili flakes, shrimp sauce, and the anchovy sauce; mix well.
- 5
Add the greens into the kimchi seasoning in a mixing bowl and toss well.
- 6
Put kimchi in an airtight container. Add the 1 more cup of artesian water in the mixing bowl. Swirl the bowl to rinse out the seasoning residue. Pour that water back into a kimchi container.
- 7
Close the lid and let the kimchi sit on room temperature for 1 day and store in the fridge for 3-4 days to ferment. This kimchi will last up to 1 month in the fridge.