Yoon Yi-ryeon's Yeolmu Water Kimchi

Cooking tips 💡

• Using domestic Korean wheat flour for the paste yields a much deeper, nuttier flavor than regular wheat flour.
• When trimming or washing the yeolmu, handle it gently; rough handling can release a grassy smell.
• For a clear, transparent broth, blend the fruits and radish and strain out only the juice—do not add the pulp.
• If desired, you can halve the amount of fermented anchovy sauce and add more salt to adjust the seasoning.

Recommended for 🙋

• ⭐Those who have failed at making yeolmu kimchi due to bitterness.
• ⭐Those who want to create a naturally sweet broth using fruit instead of sugar or artificial seasonings.
• ⭐Those looking for a refreshing water kimchi to accompany noodles or rice in the summer.