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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 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 12 people
Course: Side Dish
Cuisine: Korean

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

    Cup of Yum
  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.