Young Summer Radish Kimchi

Yeolmu Kimchi

Yeolmu is young summer radish greens. It’s a variety of white radishes with tender, long greens, and a thin, small root.

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Cut off the root end of each radish if the root is thin and not usable. Otherwise, cut the thin end of the root and scrape off the impurities with a small knife. Transfer to a large bowl.

1

Trim off the root from each young cabbage. Cut the cabbages into about 3-inch long pieces, and transfer to another large bowl.

2

Fill the bowl of greens with water. Let them sit in the water for the greens to release any dirt. Then, wash the greens a couple of times by gently shaking with your hands in the water. Drain. Do the same with the young cabbages.

3

Dissolve salt in water in a small bowl. Placing a handful of the greens back in the large bowl, sprinkle with some salt water. Repeat the process until all the radish greens are placed in the bowl.

4

Coarsely blend the chili peppers, garlic, ginger and saewujeot together with  water in a blender. Combine with the fish sauce, gochugaru, sugar and flour paste.Gently rinse the salted radish greens and cabbages separately in cold water, and drain well.

5

Place the radish greens and cabbages in the same large bowl, pouring in some seasoning mix each time. Add the scallions and onions. Toss everything very lightly by hand (use kitchen gloves), until everything is evenly coated with the seasoning.

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Enjoy!

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