Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe

Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe

[Photograph: Liz Clayman]

Kimchi is special to Koreans, traditionally playing an important role in the diet by preserving vegetables during the hot summers and freezing-cold winters. It adds funk, fragrance, and flavor, pairing well with meats and adding variety to any meal. This variety, yeolmu kimchi, is made with young, crunchy Korean radish greens—usually with their tiny radish roots still attached. It can be eaten fresh, as soon as a day after it’s made, though the flavors fully develop after about a week.

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