열무김치 원리
Young Radish Water Kimchi
Yeolmu stems are delicate — salt for only 30-40 minutes and rinse in cold water. For mul-kimchi (water kimchi) version, dissolve the seasonings in diluted rice paste water and submerge the young radish.
Yeolmu kimchi uses tender young radish (yeolmu) with stems and leaves. It can be made as a dry kimchi or as a water kimchi (mul-kimchi) with broth — the water kimchi version is especially refreshing in summer.
핵심 요소
핵심 원리
Briefly pickle (to protect the tender stems) -> Prepare as "mul-kimchi" and soak in broth.
핵심 단계
- 1Cut the Korean radish into pieces about 5-6 cm in size, sprinkle with 1% salt by weight, and marinate for 30-40 minutes.
- 2Rinse under cold water and place in a colander to drain for 20 minutes.
- 3Ingredients: * 2 tablespoons sweet rice paste * 2 tablespoons gochugaru (Korean chili powder) * 1 tablespoon minced garlic * 0.5 tablespoon grated ginger * 1 tablespoon fermented seafood sauce (jeotgal) * 1 liter of water
- 4Marinate the Korean radish at room temperature for one day, then refrigerate. Eating it with plenty of broth makes it refreshing.
salting
30-40 minutes - Soak the radish stems to soften them.
texture
The difference in texture between the leaves and stems is what makes Korean radish kimchi so appealing.
water_kimchi
1 liter of water mixed with a thin rice paste solution = Summer Water Kimchi.
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