Photograph of the finished Yeolmu kimchi

Korea · Kim chi củ cải non Yeolmu

Yeolmu kimchi

45 min Hands-on time + 2 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Baby radishes with leaves Baby radishes with leaves 2.6 lb
  • Photograph of Coarse salt Coarse salt 3.5 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 3.5 oz
  • Photograph of Rice flour Rice flour 2.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Wash the young radishes very gently; bruised leaves will make the kimchi slimy.
  2. 2 Salt the mixture and let it sit for 40 minutes, then rinse thoroughly and drain, without squeezing.
  3. 3 Cook the rice flour paste and let it cool; this helps speed up fermentation and thicken the kimchi sauce.
  4. 4 Mix the paste with chili powder, fish sauce, and crushed garlic to make a thin sauce.
  5. 5 Mix gently with the radishes, arrange in a jar, and let it ferment in a cool place for 2 days. Serve cold with noodles or rice.
Start cooking