Korean Young Radish Water Kimchi
Yeolmu mul-kimchi is a water kimchi in which salted young radish greens are submerged in a clear broth infused with garlic, ginger, scallions, and sliced radish. The garlic and ginger are squeezed through cloth rather than added directly, producing a transparent, clean-tasting liquid. Plum syrup contributes a natural sweetness and acidity that develops further during fermentation. After eight hours at room temperature and twelve more in the refrigerator, the brine becomes effervescent and refreshingly tart, making it ideal to serve cold alongside bibim guksu or steamed rice in summer. Using filtered cold water ensures the cleanest possible flavor.
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Instructions
- 1
Cut young radish into 5 cm pieces, wash, and salt for 20 minutes to reduce raw odor.
- 2
Slice radish thinly into squares and cut scallions into 4 cm lengths.
- 3
Blend garlic and ginger, place in cloth, and squeeze in water to infuse flavor only.
- 4
Add plum syrup and salt to the infused water to make clear kimchi broth.
- 5
Rinse salted radish greens, place with radish and scallions in a container, then pour broth.
- 6
Ferment 8 hours at room temp, then chill 12 more hours before serving cold.
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