Step 1

First, trim any yellow or wilted leaves from the yeolmu and lightly trim the root ends. Then, cut them into bite-sized pieces (about 5-7cm long) and wash thoroughly under running water several times. It’s crucial to wash away all dirt and debris.

Step 2

Place the prepared yeolmu in a large basin. Sprinkle the coarse sea salt layer by layer over the radish. After sprinkling the salt, pour about 1 cup of water (approximately 5 cups in total) around the edges of the basin. This ensures even salting. Let it brine for about 1 hour and 10 minutes, turning the radish over once or twice in between to ensure even salting.

**** Pour 3 cups of water into a pot and bring to a boil. In a separate bowl, mix 2 tablespoons of glutinous rice flour with a little water to create a smooth paste without lumps. Once the water boils, pour in the rice flour mixture and stir constantly over low heat for 1-2 minutes until it thickens slightly. Remove from heat and let it cool completely. (It’s important to use it only when completely cooled.)

Step 3

While the yeolmu is brining, roughly chop the red chilies (after removing the stems) for the kimchi seasoning so they are easier to blend in the mixer.

Step 4

Peel and roughly chop the onion and apple as well, making them easy to blend. Place the chopped red chilies, onion, and apple into a blender. Add 1 cup of the cooled glutinous rice paste you prepared earlier and blend until mostly smooth. It’s okay if it’s not perfectly smooth; some texture is fine!

Step 5

Transfer the blended mixture to a large bowl. Add the gochugaru, minced garlic, grated ginger, fish sauce, minced salted shrimp, and the remaining 1 cup of cooled glutinous rice paste to create the seasoning. Stir everything together thoroughly.

Step 6

Rinse the brined yeolmu about twice under running water to remove excess salt. Gently squeeze out any excess water; don’t squeeze too dry, as this can make the kimchi tough. Add the prepared seasoning mixture, the roughly chopped onion, and the scallions (or green onions) to the drained yeolmu.

Step 7

Now, gently mix everything together, ensuring the seasoning coats the yeolmu evenly. Be careful not to knead too vigorously, as this can impart a raw taste to the radish. A gentle toss is key.

Step 8

After mixing, don’t refrigerate immediately. Instead, place the kimchi in an airtight container and let it ferment at room temperature for about 2 days. This process allows the unique refreshing flavor and natural fermentation of yeolmu kimchi to develop. After 2 days, refrigerate and enjoy! Served chilled, it’s perfect as a summer side dish.