Yeolmu-kimchi

Yeolmu-kimchi is a refreshing and tangy Korean side dish made from young, tender radish greens. This vibrant kimchi is not only delicious but also packed with nutrients, making it a perfect appetizer or accompaniment to any meal.

Ingredients

• Young radish greens (yeolmu) - 200 grams
• Coarse sea salt - 1 tablespoon
• Water - 500 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Green onion - 2 stalks, chopped

Steps

1. In a large bowl, dissolve 1 tablespoon of coarse sea salt in 500 ml of water to create a brine.
2. Submerge the young radish greens in the brine and let them soak for 15 minutes to soften.
3. After 15 minutes, drain the greens and rinse them under cold water to remove excess salt. Squeeze out any excess water gently.
4. In a mixing bowl, combine the minced garlic, grated ginger, gochugaru, fish sauce, and sugar to create the kimchi paste.
5. Add the drained radish greens and chopped green onion to the mixing bowl with the kimchi paste. Mix thoroughly with your hands (wearing gloves is recommended) until the greens are evenly coated.
6. Transfer the mixture to a clean glass jar, packing it tightly to minimize air pockets.
7. Seal the jar and let it ferment at room temperature for 1-2 days, depending on your desired level of fermentation. After fermentation, store in the refrigerator.

Nutrition

• Calories: 50
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting immune health.
• Low in calories and high in fiber, supporting digestion.

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