Yeolmu kimchi

Yeolmu-kimchi, known as young summer radish kimchi, is a cherished Korean side dish, especially favored during the warmer months. Crafted from the lush green leaves of the yeolmu radish, harvested in spring and summer, this kimchi offers a refreshing complement, often paired with cold noodles.

To make yeolmu-kimchi, begin by removing the withered and tough leaves from the yeolmu radish while keeping the roots intact and giving them a gentle wash. Next, sprinkle the radish with salt water. Prepare the seasonings by slicing green onions, mashing garlic and ginger, and chopping red pepper. Wash and cut the radish into pieces, then mix everything together with shrimp sauce and salt water.

Yeolmu leaves are a nutritional powerhouse, packed with fiber, vitamin A, and vitamin C, all while being low in calories. For the best flavor and texture, choose young, thin yeolmu radishes rather than older, thicker ones. Since yeolmu tends to wilt quickly, it's best enjoyed fresh. Any leftovers should be stored in the refrigerator to maintain their crispness.

In a 2013 online poll, yeolmu-kimchi emerged as the favorite kimchi variety (excluding the widely consumed Napa cabbage kimchi) among bloggers, capturing 24.8% of the votes. This highlights the widespread love and appreciation for yeolmu-kimchi among kimchi enthusiasts.