Umma Choi's Young Summer Radish Kimchi (Yeol-mu Kimchi)

8.21.20 | Young Summer Radish Kimchi (Yeol-mu Kimchi)
Ingredients/recipe below. Happy cooking!

Ingredients:
5 lbs of radish
1 green cabbage
1/2 cup coarse salt

For the Paste:
2 tbsp sweet rice flour
2 cups water
2 tbsp pear juice
1/2 cup korean chili powder
1 tbsp crushed garlic
1 tsp ginger
1 tsp hot pepper flakes
1 tsp maesil-chung
1 tsp sugar
1/4 cup fish sauce
1 tbsp salted shrimp

Instructions:

Cut up the radish into quarters. Throw them into a basin and wash thoroughly (three times recommended) with water. Put the radish in a new basin and sprinkle salt (1/4 cup) evenly. Use the other 1/4 cup of salt to make salt water and pour on top of the radish.

Then let it sit and drain the water for 2 hours. During the 2 hours, turn the radish over every 30 minutes so that it is salted evenly. Afterwards, rinse the cabbage with water. Let it sit again for 1 hour to drain the water.

Make the paste.

Mix radish and paste together!

THEN...
Add 1 cup of scallion
1/2 chopped up onion
1/2 cup anchovy broth

Kimchi DEMYSTIFIED!!! Enjoy!

Leave the kimchi out in room temperature (not in the fridge) for 1-2 days.
One or two days after, open the lid of the kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it's already being fermented! Store in fridge!

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Audio: NYPhil's recording of
Mozart Symphony No. 39
III. Menuetto: Allegretto - Trio