Yeolmu Kimchi

RECIPE

Yeolmu Kimchi

RECIPE

Ingredients

Directions

Step 1: Salt the cabbage

• Remove any dead leaves. Peel radishes.
  
• Cut leaves in half..
  
• Fill a large bowl (linked in my Amazon storefront) with water ​and rinse yeolmu.
• Distribute 2 cups of coarse salt evenly over yeolmu.
• Pour water over the salted yeolmu so they stay wet, but not fully ​submerged.
• Let it sit for 1 hour, rotating the bottom ones to the top halfway ​through.
  
• Rinse the cabbage with cold water a couple of times to clean out ​salt
  
• Drain & set aside.
  

Step 2: Prepare the brine

• Make flour porridge: mix 2 tbsp flour and 2 cups water in pot. Let ​it boil, then stir on low heat until thickens and set aside to cool.
  
• Blend 1 honeycrisp apple, 1 handful of garlic, 1 tbsp of minced ​ginger, 1/4 of Korean radish, 1 cup flour porridge, and 2 big ​spoonfuls of salted shrimp in a food processor until creamy.
  
• Put the blended mix into a cheesecloth and squeeze out the brine ​into a bowl.
  
• Add 1 cup of anchovy fish sauce & 1 cup of pear juice into brine ​bowl.
  

Step 3: Assemble the kimchi

• Place 1 layer of yeolmu inside kimchi container (linked in my ​Amazon storefront). Top the layer with chopped green onion & ​sliced red chili peppers.
  
• Stack on another layer of yeolmu and repeat the above step.
  
• Pour the brine over the kimchi. Add remaining flour porridge or ​water until kimchi is submerged. Add about 1 tbsp of coarse per ​2 cups of water added.
  
• Close lid and let sit at room temperature until it starts ​fermenting (2-3 days). The kimchi will ferment faster in a ​warmer room. You’ll know it’s fermenting when the brine turns ​sour.
  
• Once it’s fermenting, move it to the fridge to slow down the ​fermentation process.
  
• Serve cold with brine
  

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