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–+ servings

Simple Yeolmu Kimchi Young Radish Recipe

Crisp, light, and refreshing yeolmu kimchi. This authentic young radish kimchi is the perfect crunchy summer side dish for any meal.
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Servings: 1
Course: Side Dish
Cuisine: Asian, Korean
Ingredients Method Notes

Ingredients
  

Young radish greens and cabbages
  • 4 pounds yeolmu 열무 (young radish greens)
  • 6 tablespoons Korean coarse sea salt use less if using finer salt
  • 4 cups of water
  • 2 pounds putbaechu 풋배추 (young napa cabbages)
  • 3 tablespoons Korean coarse sea salt use less if using finer salt
  • 2 cups water
Seasoning Ingredients
  • 6 fresh red chili peppers roughly chopped
  • 10 plump garlic cloves
  • 2 inch-long, about 1 inch-round ginger roughly chopped
  • 1/4 cup salted shrimp saewujeot 새우젓
  • 1/4 cup fish sauce myulchiaekjeot, 멸치액젓
  • 3 to 4 tablespoons gochugaru Korean chili pepper flakes - use 1/2 cup or more if not using fresh peppers
  • 1 tablespoon sugar
Flour Paste
  • 2 tablespoons flour
  • 2 cups of water
Other vegetables
  • 5 or 6 thin scallions cut into 1-inch long pieces
  • 1/2 large onion thinly sliced

Method
 

  1. Trim the root ends of the radishes, scraping away any impurities with a small knife. Remove any damaged stems and cut the greens into 3-inch pieces, then transfer them to a large bowl.
  2. Trim the roots from the young cabbages. Cut the cabbages into 3-inch pieces and place them in a separate large bowl.
  3. Submerge the radish greens in water and let them soak for 10 minutes to loosen dirt. Gently agitate the greens by hand, rinse several times, and drain. Repeat this cleaning process for the young cabbages.
  4. Dissolve 6 tablespoons of salt in 4 cups of water. Layer the radish greens back into the large bowl, sprinkling each layer with the salt water until all greens are used. For the young cabbages, repeat the process in a separate bowl using 3 tablespoons of salt dissolved in 2 cups of water.
  5. Let the vegetables sit for 40 to 60 minutes until they become slightly flexible, flipping them once or twice during the salting period.
  6. Whisk the flour and water together, then boil over medium heat while stirring to create a smooth paste. Set aside to cool.
  7. Coarsely blend the chili peppers, garlic, ginger, and saewujeot with 1/2 cup of water. Combine this mixture with the fish sauce, gochugaru, sugar, and the cooled flour paste.
  8. Gently rinse the salted radish greens and cabbages separately in cold water and drain thoroughly.
  9. Layer the radish greens and cabbages in the large bowl in several batches, adding seasoning mix to each layer. Add the scallions and onions, then toss gently by hand until everything is evenly coated.
  10. Transfer the kimchi to a 1-gallon airtight container. Leave it at room temperature for several hours before refrigerating. Allow the flavors to develop in the fridge for a few days for the best results.

Notes

Handling the Greens: I have learned to be incredibly gentle when washing and tossing these delicate greens because any bruising creates a bitter, grassy flavor that is hard to fix.
Flour Paste Secret: I always make sure the flour paste is completely cool before I mix it with the spices so I do not accidentally wilt the fresh vegetables.
Fermentation Timing: I usually leave my container on the kitchen counter for about half a day until I see tiny bubbles forming, which is my personal signal that the kimchi is ready for the fridge.
Ingredient Swap: If you cannot find putbaechu at your local market, you can simply use more yeolmu or even some baby bok choy to keep that wonderful summer crunch.
Salt Choice: I highly recommend using authentic Korean coarse sea salt for the brining process because table salt is far too fine and can make the greens unpleasantly mushy.
Serving Suggestion: My favorite way to enjoy this is over a bowl of cold buckwheat noodles with a splash of the tangy kimchi liquid and a drizzle of toasted sesame oil.