Kimchi Yeolmu | Young Summer Radish Kimchi

As small as they are delicious, summer radishes are a seasonal Korean favourite. This yummy fermented dish is often served with rice or cold noodles.

Kimchi Yeolmu | Young Summer Radish Kimchi

  • Servings: 6-8
  • Difficulty: medium
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  • 2.2 lbs (1 kg) young summer radishes, peeled
  • ⅔ cup (170 ml) salt
  • ½ cup (125 ml) water
  • 2 tsp (10 ml) white rice flour
  • 2 Tbs (30 ml) cane sugar
  • 3 cloves garlic, minced
  • 1 small piece ginger root, finely chopped
  • 2 green hot peppers
  • 2 red hot peppers
  • 3 Tbs (45 ml) hot pepper flakes
  • 4 Tbs (60 ml) fish sauce
  • 6 cups (1.5 L) water



  1. Cut the radishes into small rectangular pieces about 2 inches (5 cm) long. Rinse with cold water and drain in a colander.
  2. Put the drained radishes in a bowl and mix with the salt. Let this mixture stand at room temperature for 1 hour, stirring once halfway through.
  3. In a small pan, combine ½ a cup (125 ml) of water and the white rice flour. Mix with a spatula and cook over medium heat until the mixture starts to simmer.
  4. Remove from heat, blend in the sugar and let cool.
  5. After the radishes have rested, rinse them to remove all of the salt and drain in a colander.
  6. While the radishes are draining, prepare the kimchi paste. Mix garlic, ginger and onion in a bowl. Chop the chili peppers, making sure to remove the seeds. Add them to the bowl with the hot pepper flakes, fish sauce and ‘porridge.’ Mix vigorously.
  7. Add the radishes to the same bowl and mix until they are coated in the kimchi mixture. Place the radish mixture in your Mortier Pilon fermentation jar and add 5 cups (1.5 L) of water. Make sure to leave ¾ of an inch (2 cm) of headspace between the radishes and the rim of the jar.
  8. Let the mixture ferment at room temperature for 2 days before serving.




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