Refreshing Yeolmu Mul Kimchi (Young Radish Water Kimchi)
How to Make Refreshing Yeolmu Mul Kimchi
Let’s dive into making delicious Yeolmu Mul Kimchi! This recipe will guide you through creating a wonderfully refreshing and crisp water kimchi.
Main Ingredients- 2 bunches Yeolmu (young radish)
- 1 bunch Eolgari Baechu (smaller Chinese cabbage)
- 250g Radish
- 1 cup Coarse Sea Salt (for salting)
Flour Paste Ingredients- 1 cup Flour
- 8 cups Water
Brine Ingredients- 2L Purified Water
- 7 Red Chilies
- 10 cloves Garlic
- 1 small piece Ginger (optional)
Seasoning- 3 Tbsp Sea Salt (for brine, use a type like ‘Hamcho Salt’ for brine if available)
- 1 cup Flour
- 8 cups Water
Brine Ingredients- 2L Purified Water
- 7 Red Chilies
- 10 cloves Garlic
- 1 small piece Ginger (optional)
Seasoning- 3 Tbsp Sea Salt (for brine, use a type like ‘Hamcho Salt’ for brine if available)
- 3 Tbsp Sea Salt (for brine, use a type like ‘Hamcho Salt’ for brine if available)
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves from the yeolmu and eolgari baechu. Wash them thoroughly under running water multiple times to ensure all dirt and debris are removed. This step is crucial for clean kimchi.
Step 2
Fill a large basin with water (about one ladleful) and dissolve 1 cup of coarse sea salt to create a brining solution. Add the washed yeolmu and eolgari baechu, mix well, and let them salt for about 30 minutes to 1 hour. Turning them over once or twice during this time will ensure even salting. After salting, rinse the vegetables under running water two to three times until thoroughly clean. Drain them well in a sieve and set aside. (The amount of salt can vary depending on the coarseness of the salt, so adjust as needed to ensure the vegetables are well-brined.)
Step 3
In a pot, combine 1 cup of flour with 8 cups of water. Stir well to prevent lumps. Ensure the mixture is smooth before proceeding.
Step 4
Place the pot over low heat. Stir continuously while cooking until the mixture thickens to a paste-like consistency, similar to gruel. Once it starts to boil and thicken, continue to cook and stir for approximately 3 to 4 minutes to ensure the flour is fully cooked. Be careful not to overcook, as it can make the paste taste heavy.
Step 5
Remove the pot from the heat and let the flour paste cool down completely. Using a hot paste can negatively affect the flavor of the kimchi, so patience is key here.
Step 6
In a blender, combine 7 red chilies (you can remove seeds for less heat), 10 cloves of garlic, and 1 cup of water. Blend until smooth. If you are using ginger, add it at this stage and blend together.
Step 7
In a large container for your kimchi, pour in 2L of purified water. Add the completely cooled flour paste and mix well. Season the brine with 3 tablespoons of sea salt (such as Hamcho Salt, which is good for brine). Stir in the blended chili and garlic mixture. Thinly slice 250g of radish and add it to the container. Thinly slice 2 more red chilies and set them aside to use as a garnish.
Step 8
Adding the sliced radish contributes to a refreshing broth and a pleasant crispiness. It’s highly recommended to avoid adding any sugar. The natural sweetness from the ingredients will create a wonderfully cool and delicious flavor. Once all ingredients are combined and mixed well, cover the container and let it sit at room temperature for about half a day to ferment slightly (adjust fermentation time based on the weather). Afterwards, refrigerate immediately to allow it to mature at a low temperature. This process will enhance the vibrant color and deepen the flavor, making your Yeolmu Mul Kimchi even more appetizing.
