Korean Young Radish Water Kimchi
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The broth stays clear because garlic and ginger are wrapped in cheesecloth and squeezed in cold water for their aroma alone, leaving no solids floating around.
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Young radish greens (yeolmu) are salted just until they slump slightly, so the stems keep some snap, and thin slices of radish let the broth pick up flavor quickly. Ginger is the one ingredient to hold back on: too much, or left steeping too long, turns the broth bitter. Filtered cold water gives the cleanest taste, since nothing is boiled.
Ingredients
Instructions
- 1
Trim any wilted leaves from 800 g of young radish, then cut the stems and greens into 5 cm pieces.
Rinse gently under running water, lifting and shaking the pieces so soil falls away without bruising them.
- 2
Scatter 2.5 tablespoons of coarse sea salt over the young radish and salt it for only 20 minutes.
Turn it once midway, and stop when the greens look slightly relaxed but still crisp.
- 3
Slice 250 g of Korean radish into thin square pieces, and cut 50 g of scallions into 4 cm lengths.
Keep the radish thin so its flavor seasons the brine quickly and the texture stays clean.
- 4
In 1400 ml of cold filtered water, squeeze 4 grated garlic cloves and 10 g of grated fresh ginger through cloth to extract only their aroma. Remove the cloth promptly so the ginger does not turn bitter.
- 5
Stir 1.5 tablespoons of plum syrup into the infused water to make a clear kimchi brine.
Keep the garlic and ginger solids out, then taste for the sweetness.
- 6
Rinse the salted young radish lightly, drain it well, and pack it with the sliced radish and scallions in a container.
Pour in the brine, ferment 8 hours at room temperature, then refrigerate 12 hours and serve cold.
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