Yeolmu mul kimchi (young summer radish water kimchi) is a refreshing summertime dish. To keep it gout friendly and vegan this version is made without fish sauce.
Use a knife to scrape the dirt off of the root and cut off the tip.
Wash again.
Cut the yeolmu into two inch pieces.
Put the prepared yeolmu into a large bowl.
Add 1/2 cut sea salt and toss.
Let sit for one hour. Turn every twenty minutes. (total of three times)
Make the Paste
To a small pot add one cup of water and one Tablespoon of sweet rice flour. Stir to combine.
Place pot on a burner at medium heat. Keep slowly stirring until the mixture starts to bubble.
Remove from the burner and let cool.
After the paste has cooled add 1/4 teaspoon sugar, one teaspoon Gochugaru and two Tablespoons of vegan fish sauce. Stir and set aside.
Prepare other vegetables.
Slice up the onion, pear, pepper and dice the ginger and garlic.
Combine everything
Wash the salt off the yeolmu by filling the bowl with cool water and gently stirring the yeolmu. Pour off the water and rinse again. Then let it drain
To the bowl with the rinsed and drained yeolmu add your paste and the cut up veggies.
Mix everything.
Add to a clean glass jar.
Fermenting
Leave the jar of yeolmu out with the lid off for twelve hours (at room tempature of 70 degrees F). Then into the fridge for three days. It's now ready to eat but will continue to ferment.