Yeolmu Kimchi (Summer Radish Green Kimchi)
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Yeolmu Kimchi (Summer Radish Green Kimchi)
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Try Yeolmu Kimchi, a summer favorite made from young radish and cabbage. For the best kimchi, use good water and fresh chili. Enjoy!
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Ingredients
- 2 bunches young napa cabbage cleaned
- 2 bunches young radish cleaned
- 1/2 cup Korean coarse sea salt
For kimchi seasoning
- 1/2 large onion diced
- 1 Korean pear peeled and diced
- 7 cloves garlic
- 3/4 inch ginger
- 2 tbsp cooked potato
- 2 cups 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
- 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.
- Rinse the greens 2 times and put in a colander to drain the excess water. Set aside.
- 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.
- Pour the chili puree into a large mixing bowl, add the Korean chili flakes, shrimp sauce, and the anchovy sauce; mix well.
- Add the greens into the kimchi seasoning in a mixing bowl and toss well.
- 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.
- 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.
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