How to make Yeolmu Eolgari Kimchi, How to make Yeolmu Kimchi, Yeolmu Water Kimchi Recipe

The weather has been so nice lately :)

It starts getting a little warm during the day.

Cool and crunchy

It immediately reminds me of young radish kimchi.

So I went to the supermarket right away and spring radish greens and

Bought some young cabbage and ran to my sister's house... haha.

I tried making young radish and Chinese cabbage water kimchi together..^^

It's not difficult to make, and

The taste is the best, so you guys too

I think it would be good to give it a try!

The method of making young radish kimchi varies by region.

I think the taste and characteristics are also slightly different.

Generally, red pepper powder, garlic, ginger, anchovy fish sauce, etc.

It is mixed with seasoning,

The flavor deepens after going through the aging process.

It has broth, just like I made it today

You can also enjoy it as young radish water kimchi,

It has a clean and refreshing taste that is simply superb.

Yeolmu kimchi is made from seasonal vegetables mainly available from spring to summer.

It is made using young radish.

I like the unique cool and refreshing taste

I wonder if my body remembers around this time.

I really wanted to eat it... haha

I was only planning to buy the 2-tier one, but I got greedy and bought the 3-tier one.

My mother and older sister trimmed the young radish greens for me.

It finished pretty quickly... haha

I prepared the ingredients that will go into the blender.

How to Wash and Prepare Yeolmu and Eolgari

Remove the root part or gently scrape it off with a knife.

Since the root can be tough,

You can also remove it depending on your preference.

However, if the roots have been removed

We should try to save at least the leaves as much as possible.

Remove the dirty parts and withered leaves from the radish.

If you do this, when you make kimchi

You can achieve a clean taste.

Please cut it into appropriate sizes.

Generally, it is cut to a length of about 5 to 6 cm,

This also varies depending on personal preference.

You can adjust it.

However, if you cut it too long, it will be inconvenient to eat later, and

If you cut it too short, it might smell raw, so

Please be careful~~

After thoroughly washing off the soil from the young radish

I'll pickle it in salt water.

Next, I will prepare the seasoning ingredients.

Cut the chives into 4-5cm lengths, and

Slice the onion thinly and prepare it separately.

These are the ingredients to add later.

Prepare the ingredients to be blended in a blender.

After soaking the dried chili peppers in water for about 30 minutes

Please put it in a blender and blend it.

If you add dried chili peppers, the color looks pretty too.

In the blender

1 cup anchovy fish sauce, 2 heaping tablespoons shrimp paste,

15 cloves of garlic, 1 teaspoon of ginger

1 apple, 1 pear, 2/3 onion,

7 Cheongyang peppers, 6 red peppers, 4 dried peppers

Pour 1/2 cup of rice and 500ml of water

Grind it.

Today, without using glutinous rice paste,

I used leftover rice instead!

After one hour, the well-pickled young radish and Chinese cabbage one more time

After washing, drain the water using a sieve

Please remove enough.

If the moisture is not drained sufficiently, the seasoning becomes diluted

The taste might be compromised,

About 20 to 30 minutes is enough.

Pour the seasoning mixture that was blended in a blender into a large bowl.

Please add 6 tablespoons of sea salt and 3 tablespoons of sugar here.

And 3.5 liters of bottled water (total 4 liters)

After pouring it in to dissolve the salt and sugar

Please make sure to taste it!

Seasoning is the most important thing, so taste it lightly.

It is good to adjust the amount of salt and sugar!

Instead of adding all the seasoning at once

Please add it in two or three separate batches.

If you knead too hard with your hands, the young radish and Chinese cabbage

Please be careful as it may soften.

First, put the Chinese cabbage and young radish into the kimchi container,

Please top with scallions and onions.

And please pour a little kimchi juice over it.

You just need to repeat this process about 2-3 times.

If you do this, the young radish and Chinese cabbage

The seasoning soaks in well, and the texture comes alive.

The young radish and Chinese cabbage water kimchi is finally complete…

It seems like I got greedy and soaked too much, but

I think I'll probably finish it all soon.

Put it in a kimchi container for about a day

After ripening at room temperature, please store in the refrigerator.

The aging period varies depending on the season,

In the summer, about a day is enough, and

In winter, about 2-3 days is appropriate.

Once the aging is complete, it has a cool and refreshing taste.

You can enjoy young radish and Chinese cabbage kimchi.

I made water kimchi with young radish and Chinese cabbage.

This was taken two days later.

It was so delicious that I ate it right there without even rice.

It's no secret that I kept snacking on them... lol

It's really refreshing and crunchy

The unique umami flavor is the best!!!

Young radish and Chinese cabbage that can be used to make water kimchi

Cooking? Let me introduce it to you... haha

Bibimbap: Finely chop young radish and Chinese cabbage kimchi and place them on top of the rice.

Try mixing it with gochujang, sesame oil, and eggs.

You know what I mean, right?

If the sourness of the kimchi is strong at this time

You can adjust the taste by adding a little sugar.

Yeolmu Bibim Mulguksu:

Add young radish and cabbage kimchi and kimchi juice to boiled noodles

Add cucumbers, carrots, eggs, etc., and it's done!

Personally, this is a noodle dish I often make in the summer.

If you want a slightly richer flavor, use a little spicy gochujang.

You can add it if you like.

The broth in the young radish water kimchi is absolutely amazing.

Naengmyeon: Add young radish and cabbage kimchi to the naengmyeon broth

You can enjoy a cool and refreshing taste when you eat it,

Also as young radish noodle soup made using kimchi broth

You can enjoy it.

In addition to this, you can enjoy it by applying it to various recipes.

It's all-purpose kimchi. Haha.

Today, I showed you how to make young radish and Chinese cabbage water kimchi.

It is easy to lose your appetite when it starts getting hot like it is these days,

At times like this, a bowl of refreshing water kimchi would be perfect.

Your lost appetite will return.