Aha Bujang's lemon-lime soda Yeolmu Kimchi

• 1.5 kg yeolmu (about 2 bundles, mostly stems)
• 5 dried chili peppers
• 4 tbsp gochugaru (Korean chili flakes)
• 1/2 tbsp New Sugar (Sinhwadang)
• 1 tbsp Miwon (Korean MSG seasoning)
• 2 tbsp fine salt (Korean refined salt)
• 3 tbsp minced garlic
• 500 ml lemon-lime soda (clear lemon-lime soda)

Recipe 🍳

Cooking tips 💡

• Do not pre-salt the yeolmu; this preserves the crunchy texture and prevents a raw, grassy taste.
• Adding lemon-lime soda brings out a refreshing, clean savoriness and sweetness.
• Remove as much air as possible from the bag and seal tightly so the seasonings penetrate evenly and spoilage is prevented.

Recommended for 🙋

• ⭐Those who want to make kimchi easily without a large basin or wide container.
• ⭐Those who enjoy a refreshing, clean yeolmu kimchi without the fishy smell of fermented seafood.
• ⭐Those making crunchy kimchi for bibimguksu (spicy mixed noodles) or yeolmu bibimbap.