Yeolmu Kimchi (Young Summer Radish Kimchi)

Method10 steps

1. 1

   Step 1: 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. Trim off any bad leafy stems, and cut the greens into about 3-inch long pieces. Transfer to a large bowl.

   Uses 4 pounds yeolmu (열무 (young radish greens))

2. 2

   Step 2: Trim off the root from each young cabbage. Cut the cabbages into about 3-inch long pieces, and transfer to another large bowl.

   Uses 2 pounds putbaechu (풋배추 (young napa cabbages))

3. 3

   Step 3: Fill the bowl of greens with water. Let them sit in the water for about 10 minutes 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.

   Soak each bowl of greens to release dirt · 10 minUses Trimmed radish greens · Trimmed young cabbages · Water, as needed to soak and gently wash greens and young cabbages

   
4. 4

   Step 4: Dissolve 6 tablespoons of salt in 4 cups of 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. If you run out of salt water, pour some back out of the bowl with the greens and use again. Repeat the process for the young cabbages in another bowl with 3 tablespoons of salt and 2 cups of water.

   Uses Washed and drained radish greens and young cabbages · 6 tablespoons Korean coarse sea salt (use less if using finer salt) · 4 cups water, for radish-green brine · 3 tablespoons Korean coarse sea salt (use less if using finer salt) · 2 cups water

5. 5

   Step 5: Let the vegetables sit for 40 minutes to an hour until they become slightly flexible. Flip them over once or twice while salting.

   Salt until greens are slightly flexible · 60 minUses Radish greens and cabbages in their separate salt-water mixtures

6. 6

   Step 6: Meanwhile, whisk the 2 tablespoons flour into the separate 2 cups flour-paste water. Bring to a boil over medium heat, stirring until it makes a smooth flour paste. Cool before combining with the seasonings.

   Uses 2 tablespoons flour · 2 cups water, for flour paste

7. 7

   Step 7: Coarsely blend the fresh red peppers, garlic (10), ginger (1 piece) and salted shrimp (1/4 cup) with the separate 1/2 cup blender water. Mix with the fish sauce (1/4 cup), 3–4 tablespoons gochugaru, sugar (1 tablespoon) and cooled flour paste. Alternatively, omit the fresh peppers and the baseline 3–4 tablespoons gochugaru and use the separately listed 1/2 cup gochugaru or more to taste.

   Uses 6 fresh red chili peppers, roughly chopped · 10 plump garlic cloves · 1 piece ginger, about 2 inches long and 1 inch across, roughly chopped · 1/4 cup salted shrimp (saewujeot 새우젓) · 1/4 cup fish sauce (myulchiaekjeot, 멸치액젓) · 3–4 tbsp gochugaru when using fresh peppers · 1 tablespoon sugar · 1/2 cup water, for blending seasonings

8. 8

   Step 8: Gently rinse the salted radish greens and cabbages separately in cold water, and drain well.

   Uses Salted flexible radish greens and young cabbages · Cold water, as needed to rinse salted greens and cabbages

9. 9

   Step 9: Add the rinsed, drained radish greens and young cabbages to the same large bowl in 3–4 batches, pouring in some prepared seasoning mix each time. Add the scallions (5–6) cut into 1-inch pieces and thinly sliced onion (1/2 large). Wearing kitchen gloves, toss very lightly until evenly coated.

   Uses Rinsed and drained greens and cabbages · Prepared seasoning mix · 5–6 thin scallions, cut into 1-inch pieces · 1/2 large onion, thinly sliced

10. 10

    Step 10: Store in an airtight container or jar (about 1 gallon size). Leave it out at room temperature for a few hours before storing in the fridge. You can start eating kimchi any time, but it will taste best after a few days in the fridge.

    Uses Seasoned young-radish and cabbage kimchi