𝗬𝗼𝘂𝗻𝗴 𝗥𝗮𝗱𝗶𝘀𝗵 𝗞𝗶𝗺𝗰𝗵𝗶 | 열무 김치

Name: 𝗬𝗼𝘂𝗻𝗴 𝗥𝗮𝗱𝗶𝘀𝗵 𝗞𝗶𝗺𝗰𝗵𝗶 | 열무 김치
Ingredients: - [ ] 5 pounds of young radish (yeolmu); ⁣- [ ] 3-8 fresh hot red peppers, depending on how spicy you want it⁣-; [ ] 9 cloves of garlic; ⁣- [ ] 1/4 cup of white rice⁣; - [ ] 1 onion (or 1/2 onion and 1/2 korean pear) ⁣; - [ ] 4 tbs gochugaru ⁣; ⁣; - [ ] 1 tbs anchovy /fish sauce⁣; - [ ] 1 tbs salted shrimp; ⁣- [ ] 1.5 tsp minced ginger; ⁣- [ ] 2 tbs sugar⁣; - [ ] 2 cups of salt; ⁣- [ ] Optional: 2 tsp plum syrup ⁣

6 steps

🌱a versatile kimchi to have in ur rotations- the crunch, the bite, and the juice💦⁣ ⁣ 🤠I know we usually see kimchi juice as for cooking but the leaves of the radish make this one v drinkable-it’s nice to sip a spoonful when you’re eating something greasy like meat- it’s the perfect acidic punch to balance it out ⚡️⚡️⁣

Updated at: Thu, 17 Aug 2023 11:29:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories676.4 kcal (34%)

Total Fat4.4 g (6%)

Carbs145.4 g (56%)

Sugars62.7 g (70%)

Protein22.7 g (45%)

Sodium225935 mg (11297%)

Fiber31.1 g (111%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

5 poundsradish

young, yeolmu

3hot red peppers

fresh, depending on how spicy you want it

9 clovesgarlic

¼ cupwhite rice

1onion

or 1/2 onion and 1/2 korean pear

4 Tbsgochugaru

1 Tbsanchovy sauce

1 Tbssalted shrimp

1 ½ tspminced ginger

2 Tbssugar

2 cupssalt

2 tspplum syrup

Optional

Instructions

Step 1

1. Chop young radishes into even smaller pieces. Wash and rinse well until all dirt is removed- use a brush to brush the young radish if needed. I washed it so many times for mine lol. Cut the radishes into smaller halves if you want. ⁣

Step 2

2. Dissolve about 13 cups of water with 1 and 3/4 cups of kosher salt to make the wet brine. Add the young radishes in the brine for about an hour or longer and flip in between to get an even brine ⁣

Step 3

3. Make the Yangyum(sauce): blend garlic, fish sauce, shrimp paste, ginger, sugar, onion (and korean pear if your adding), gochugaru, and plum syrup if you’re adding that. ⁣

Step 4

4. Rinse the young radishes from the brine- I rinsed mine about 3x. They should be kinda wilted but the stems should still be snappy. ⁣

Step 5

5. Mix the sauce with the young radishes until everything is evenly coated. Store in airtight container. Leave out overnight for 1 day and then put in the fridge; it should be ready by day 5. you can eat it fresh but I like this kimchi kind of ripened. ⁣

Step 6

⁣

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