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James Strange

Vegan Yeolmu mulkimchi

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.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings: 10
Course: Side Dish
Cuisine: Korean
Calories: 10
Ingredients Method

Ingredients
  

  • 2 bunches Young Radishes
  • 1/2 cup Sea Salt No Iodine
Paste
  • 1 Cup Water
  • 1 Tablespoon Sweet Rice Flour
  • 1/2 teaspoon Sugar
  • 1 teaspoon Gochugaru
  • 2 Tablespoons Vegan Fish Sauce
Other Vegetables
  • 1/2 Half Asian Pear
  • 1/2 Half Medium Onion
  • 2 Tablespoon Ginger
  • 2 Tablespoon Garlic
  • 6 Cups Water

Method
 

Pickle the Yeolmu
  1. Wash the yeolmu in cool water.
  2. Use a knife to scrape the dirt off of the root and cut off the tip.
  3. Wash again.
  4. Cut the yeolmu into two inch pieces.
  5. Put the prepared yeolmu into a large bowl.
  6. Add 1/2 cut sea salt and toss.
  7. Let sit for one hour. Turn every twenty minutes. (total of three times)
Make the Paste
  1. To a small pot add one cup of water and one Tablespoon of sweet rice flour. Stir to combine.
  2. Place pot on a burner at medium heat. Keep slowly stirring until the mixture starts to bubble.
  3. Remove from the burner and let cool.
  4. 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.
  1. Slice up the onion, pear, pepper and dice the ginger and garlic.
Combine everything
  1. 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
  2. To the bowl with the rinsed and drained yeolmu add your paste and the cut up veggies.
  3. Mix everything.
  4. Add to a clean glass jar.
Fermenting
  1. 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.