Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe

Name: Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe
Yield: 48
Ingredients: For the Porridge (Pul, 풀):; 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into large pieces (avoid waxy, high-moisture potatoes); For the Greens:; 4 bunches yeolmu (열무; Korean young radish greens, with small roots attached), about 2.5 pounds or 1.1kg; 1 bunch eolgari baechu (얼갈이 배추; young, green winter cabbage), about 2.5 pounds or 1.1kg (see note); Coarse sea salt; For the Seasoning Paste:; 15 to 20 medium spicy fresh red chilies (about 10 ounces; 280g); 2 Korean cheongyang chilies (or jalapeños); 1 large white onion (about 1 pound; 450g), roughly chopped; 8 medium cloves garlic (about 2 3/4 ounces; 80g); One 1 1/2–inch piece ginger, peeled and sliced; 1/4 cup saewoojeot (salted shrimp), optional (see note); 1/4 cup gochugaru (Korean chili flakes), optional (see note); 1 to 2 tablespoons myeolchi aekjeot (Korean anchovy sauce), optional (see note)

This Yeolmu Kimchi recipe combines the flavors of Korean young radish greens and green winter cabbage with a spicy seasoning paste. Quick-fermented with a porridge made from russet potatoes, this dish is tangy, salty, and a little sweet. A delicious side dish or topping for rice.

Banchan

Fermentation