Korean young radish kimchi for pesco vegetarian

Korean Young Radish kimchi for pesco vegetarian

Today,I’ll cook Korean young radish kimchi for pesco vegetarian with harvesting the young radishes grown in the pot on the roof of my house.

Like the sweet potato vines kimchi introduced previously, it’s easy to cook.

초간단 고구마 줄기 김치(Sweet potato vines Kimchi for Pesco vegetarians)

Korean calls ‘young radish’ ‘yeolmu’. So the name of today’s kimchi is ”Yeolmu Kimchi‘.

And most kimchi do not contain animal ingredients except for fish sauce, so it is very suitable for pesco vegetarians.

In the future, I will introduce various Korean kimchi recipes.

Korean Young Radish kimchi for pesco vegetarian
Korean Young Radish kimchi for pesco vegetarian

The young radish

These young radishes(yeolmu_young radish) are typically small in size.

And their flavor and texture differ from fully matured radishes.

They are harvested early in its growth stage and has a mild and slightly sweet flavor with a tender and crisp texture.

Their tender and crisp texture makes them ideal for raw consumption or quick cooking methods.

And they can be peppery and pungent.




The Yeolmu Kimchi

Yeolmu Kimchi is a staple summer kimchi in Korea and is cherished for its light and refreshing taste.

Overall, young radish is a delightful ingredient during the warmer months when its fresh and crisp qualities are most appreciated.

Ingredients and recipes are as follows.

 

Ingredients

  • 1 bunch of young radishes (about 800g)
  • 6 tablespoons sea salt
  • 5 tablespoons sugar
  • 2 tablespoons glutinous rice flour
  • 10 cloves garlic, minced (about 30g)
  • 4 tablespoons fish sauce (or soy sauce for a vegan version)
  • 5 tablespoons red pepper flakes (adjust to your spice preference)
  • 1/2 onions, julliened
  • 2 red peppers (about 40g)
  • 1 tablespoon toasted sesame seeds (optional)
Processing of young radish kimchi cooking
Processing of young radish kimchi cooking

Instructions

1. Trim the tops and roots of the young radishes and wash them thoroughly under cold water.

2. Salting: In a large bowl, add the young radishes and sprinkle the salt over them.

3. Let them(Step 2) sit for about 30 minutes(turn them over once after 15 minutes), allowing them to release their water and become slightly softened.

4. After 30 minutes, rinse the radishes thoroughly under cold water to remove the excess salt. Drain them well!

5. Making glutinous rice paste: When water(150g) boil, add 2 tablespoons of glutinous rice flour and boil while stirring for 1 minute.

6. Marinate 1: Put 2 red peppers(40g), 10 cloves garlic in a blender with 5 tablespoons of water and grind.

7. Marinate 2: In a separate bowl, mix 6 Marinate 1(step 6), 5 tablespoons sugar, 4 tablespoons fish sauce (or soy sauce for a vegan version), 5 tablespoons red pepper flakes, 1/2 onions julliened and 1 tablespoon toasted sesame seeds to create a seasoning paste

8. Pour the seasoning paste over young radishes. Gently massage the seasoning into the young radishes, ensuring they are evenly coated with the mixture.

9. Pack the seasoned young radishes into a clean and airtight container, pressing them down gently to remove any air bubbles. Leave some space at the top of the container, as the kimchi may expand during fermentation.

10. Seal the container tightly and let it sit at room temperature for about 1-2 days to initiate the fermentation process.

Keep an eye on it, as the fermentation time can vary based on the room temperature and your preference for the level of tanginess.

Once the Young Radish Kimchi reaches the desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process and enhance the flavors.

 




Cook young radish kimchi!

Experience a sweet flavor with a tender and crisp texture and the refreshing sensation that tingles after fermentation!

Korean Young Radish Kimchi for pesco vegetarian
Korean Young Radish Kimchi for pesco vegetarian
error: Content is protected !!