Refreshing Summer Radish Greens and Young Napa Cabbage Kimchi
Delicious Radish Greens Kimchi with a Flavorful Broth
This recipe features a refreshing ‘Yeolmu Kimchi’ made with young radish greens and tender young napa cabbage, offering a delightful broth that’s perfect for any meal. It’s delicious mixed with rice and equally wonderful served in a chilled noodle soup. Enjoy the crisp texture and cooling taste of this homemade summer kimchi!
Main Ingredients- Young Napa Cabbage (Eol-gal-i) 900g
- Young Radish Greens (Yeolmu) 900g
- Chives 1 handful (approx. 100g)
- Coarse Sea Salt (for brining) 1.5 cups (approx. 200g)
Seasoning Ingredients- Red Chili Peppers 4
- Minced Garlic 2 Tbsp
- Fermented Shrimp (Saeu-jeot) 3 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 8 Tbsp
- Sugar 1 Tbsp
- Plum Extract 8 Tbsp
- Red Pepper Flakes 1 cup (approx. 100g)
- Broth (Anchovy and Kelp broth recommended) 1.5 L
- Coarse Sea Salt (for seasoning) 1 Tbsp
- Red Chili Peppers 4
- Minced Garlic 2 Tbsp
- Fermented Shrimp (Saeu-jeot) 3 Tbsp
- Fish Sauce (Myeolchi Aekjeot) 8 Tbsp
- Sugar 1 Tbsp
- Plum Extract 8 Tbsp
- Red Pepper Flakes 1 cup (approx. 100g)
- Broth (Anchovy and Kelp broth recommended) 1.5 L
- Coarse Sea Salt (for seasoning) 1 Tbsp
Cooking Instructions
Step 1
Hello everyone! Today, we’re making a summer delicacy: Radish Greens and Young Napa Cabbage Kimchi. Its crisp texture and refreshing broth are truly captivating. Here are the ingredients you’ll need. I’ve prepared red chili peppers to be blended; they add a wonderful coolness and clean flavor to the broth.
Step 2
First, let’s prepare the refreshing broth, which is the foundation of this kimchi. In 1.5 liters of water, add a sachet containing dried anchovies and kelp, and boil for about 10 minutes. Once the broth is ready, let it cool completely before use. It’s best to prepare this in advance.
Step 3
Trim and prepare the fresh young radish greens and young napa cabbage. Choose ones with tender and soft stems. Chop them into manageable pieces, about 3-4 cm in length. After washing them thoroughly, we’ll lightly drain them and then brine them with salt. For the 1.5 cups of coarse sea salt, dissolve 1 cup in 500ml of water to make a brine, and use the remaining 0.5 cup as is. Place the vegetables in a container, pour the dissolved salt water over them, and then sprinkle the remaining salt in layers. Brining this way ensures the vegetables are evenly salted and prevents them from becoming too soft.
Step 4
The brining process will take about 1 hour. Flip the vegetables once in the middle to ensure they are evenly brined. Be careful not to over-brine, as this can make the texture mushy, so keep an eye on the time.
Step 5
While the vegetables are brining, let’s make the delicious seasoning! In a blender or mixing bowl, add the fermented shrimp, fish sauce, plum extract, sugar, minced garlic, and the prepared red chili peppers. It’s best to blend the red chili peppers only lightly, so they retain some texture. Add 1 cup of red pepper flakes and mix everything well. Mixing them in advance allows the chili flakes to soften in the seasoning, enhancing the color and deepening the flavor.
Step 6
After brining for an hour, rinse the young radish greens and young napa cabbage thoroughly under cold running water. Drain them well in a colander. If excess water remains, the kimchi might turn out bland or mushy.
Step 7
In the cooled broth (1.5 liters), dissolve 1 tablespoon of coarse sea salt. This broth will add a refreshing and slightly spicy flavor to the kimchi.
Step 8
Now it’s time to mix everything together! Add all the prepared seasoning to the drained radish greens and young napa cabbage. Also, add the chives, chopped into about 3-4 cm lengths, for an aromatic touch. Gently mix with your hands, ensuring the seasoning coats all the vegetables evenly.
Step 9
The kimchi looks delicious! The broth is just right, and the seasoning is perfect. Pack the finished kimchi tightly into a storage container. In summer, let it ferment at room temperature for about a day, then refrigerate and enjoy it chilled. This finished radish greens kimchi is not only great as a side dish with rice but also fantastic when served as ‘Kimchi Mari Guksu’ (kimchi noodle soup) with a little extra broth added. For an extra touch of deliciousness, drizzle 1 tablespoon of sesame oil over the noodles. You’ll absolutely love it!
