Refreshing Summer Yeolmu Water Kimchi
Refreshing Summer Yeolmu Water Kimchi
How to Make Delicious Yeolmu Water Kimchi with Freshly Harvested Radishes
We harvested fresh young radishes from the garden and made a refreshing Yeolmu Water Kimchi! I’ll also share some great tips for fermenting this crunchy and cool kimchi perfectly. Get ready to enjoy a delightful summer side dish!
Main Ingredients- 1.2kg Young Radish (Yeolmu) (Freshly harvested from the garden)
- 1 bunch Scallions (for a fresh aroma)
- 1 Onion (adds sweetness and depth)
- 2 Red Chili Peppers (for vibrant color and mild spice)
- 5g Dried Kelp (for a savory broth base)
- 3 cups Water (for a clear and refreshing brine)
Kimchi Seasoning- 6 Tbsp Gochugaru (Korean chili flakes) (for a spicy kick)
- 7 Tbsp Plum Extract (for a subtle sweetness and umami)
- 1.5 Tbsp Minced Garlic (for a rich garlic flavor)
- 2 Tbsp Minced Salted Shrimp (for a deep, clean savory taste)
- 2.5 Tbsp Coarse Sea Salt (to adjust seasoning)
- A pinch of Grated Ginger (for a refreshing finish)
Sticky Rice Paste- 5 cups Water (for cooking the rice paste)
- 1/2 cup Water (to mix the rice flour)
- 3 Tbsp Glutinous Rice Flour (to thicken the brine)
- 6 Tbsp Gochugaru (Korean chili flakes) (for a spicy kick)
- 7 Tbsp Plum Extract (for a subtle sweetness and umami)
- 1.5 Tbsp Minced Garlic (for a rich garlic flavor)
- 2 Tbsp Minced Salted Shrimp (for a deep, clean savory taste)
- 2.5 Tbsp Coarse Sea Salt (to adjust seasoning)
- A pinch of Grated Ginger (for a refreshing finish)
Sticky Rice Paste- 5 cups Water (for cooking the rice paste)
- 1/2 cup Water (to mix the rice flour)
- 3 Tbsp Glutinous Rice Flour (to thicken the brine)
Cooking Instructions
Step 1
It’s crucial to maintain the freshness of the young radishes. First, trim the root ends and any wilted leaf tips. Then, rinse them thoroughly under cold running water multiple times to remove all dirt and debris. This step helps preserve the radish’s crisp texture.
Step 2
Let’s make a refreshing and savory broth. In a pot, combine 5 cups of water and 5g of dried kelp. Bring to a gentle boil for about 30 seconds, then remove the kelp immediately. Boiling kelp for too long can release a bitter taste, so be careful.
Step 3
We’ll now prepare the sticky rice paste, which will add a smooth texture and body to the kimchi brine. In a small bowl, mix 3 tablespoons of glutinous rice flour with 1/2 cup of water until it forms a smooth, lump-free slurry. Ensuring there are no lumps is key for a smooth paste.
Step 4
Once the kelp broth is simmering, gradually pour in the mixed glutinous rice slurry while stirring continuously to prevent clumping. Cook for a minute until it thickens slightly. This sticky rice paste should be completely cooled before proceeding.
Step 5
Now, let’s create the flavor base for our kimchi. Combine the cooled sticky rice paste with all the prepared seasoning ingredients (gochugaru, plum extract, minced garlic, minced salted shrimp, coarse sea salt, and grated ginger). Add the remaining 2 cups of water and stir well until everything is thoroughly combined. Ensure the flavors meld together nicely.
Step 6
We’ll now cut the cleaned and trimmed young radishes into bite-sized pieces. Radishes that are too long can be difficult to mix, while pieces that are too short might lose some texture. Aim for pieces about 5-7cm long, depending on the thickness of the radishes. For very tender young radishes, you can even break them by hand instead of using a knife – this further enhances their crispness.
Step 7
Cut the scallions into lengths of about 3-4cm. Thinly slice the onion. Slice the red chili peppers thinly to add a touch of color. Preparing these vegetables will make your kimchi visually appealing and more flavorful.
Step 8
In a large bowl, combine the cut young radishes with the prepared scallions, sliced onions, and red chili peppers. Now we are ready to mix everything together.
Step 9
Pour the delicious seasoning mixture evenly over the radishes and vegetables in the bowl. Make sure to cover everything generously with the brine.
Step 10
The key here is to mix gently to avoid a raw taste. Toss the ingredients lightly, as if you’re caressing them, rather than vigorously kneading. This ensures the radishes remain crunchy and the seasoning is evenly distributed, resulting in a perfectly seasoned water kimchi.
Step 11
Here’s a fantastic tip for enjoying your Yeolmu Water Kimchi at its best! Place the finished kimchi in its serving container and let it sit at cool room temperature for about a day to kickstart the fermentation. Depending on your home’s temperature, once you notice a slightly fermented aroma developing, transfer it to the kimchi refrigerator. Let it age for another day or two. Afterwards, take it out and leave it at room temperature for another 10-12 hours until it reaches your desired level of fermentation, then store it in the kimchi refrigerator. This multi-stage process helps control the fermentation, develop rich flavors, and maintain the radish’s signature crunch and refreshing taste.
