Yeolmu Kimchi (Young Summer Radish Kimchi)

Yeolmu kimchi is just as favored as oi sobagi kimchi during the summer months. This kimchi is made with napa cabbage, however, since it is made in the summer - way before the harvest season, the radish is still young with long tender green leaves, and so both its texture and taste are different from baechu kimchi and geotjeori kimchi.

The first thing you should pay attention to when making yeolmu kimchi is to carefully pick those that are not bruised, because bruised radishes can make the kimchi taste somewhat grassy and look unappealing. The second thing that is important when making this kimchi is the mixture. Instead of gochugaru, fresh red chili peppers will do the trick! Korean also soak the radishes in salt water and use wheat flour as a "secret weapon" to reduce the grassy taste of the young radishes. Young radishes and fresh red chili peppers go surprisingly well together, making yeolmu kimchi delicious right after it is prepared. However, if you want the taste to be less spicy, let the kimchi ferment for a couple of days.

The radish leaves in geotjeori kimchi are believed to be rich in fiber, vitamin A, vitamin C, and low in calories. It is the perfect side dish for cold noodles on a hot summer day.