Main ingredients
yeolmu (young summer radish greens)eolgari cabbageradishblended peargochugaru (Korean chili flakes)fermented anchovy sauceminced garlicNew Sugar
Aha Bujang's Yeolmu Kimchi
A large-batch yeolmu and eolgari cabbage kimchi made easily without salting, using a plastic bag to eliminate grassy notes
Ingredients needed 10 servings
Recipe
Cooking tips
- Shaking with air without a salting step prevents grassy flavors and keeps the ingredients from becoming mushy during handling.
- When storing, place the bag directly into a kimchi container and press down firmly to remove air; this prevents white film from forming and allows the broth to rise and cover the kimchi.
- After about one day of room-temperature fermentation, storing it in a kimchi refrigerator yields the best state for use as a naengmyeon garnish or in bibimbap.
Recommended for
- Those who want to easily make yeolmu kimchi without the complicated salting process.
- Those looking for a juicy kimchi to top yeolmu naengmyeon or bibimbap.
- Those who want to make a large batch of kimchi with a refreshing, clean taste and no grassy notes.
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