Yeolmu – Radishes, Young Summer


A smaller variety of the Korean radish with a sharp but somewhat sweet taste, young summer radish is often used to make a variety of whole plant (leaves and root) kimchi.

Korean radish is used raw in a variety of dishes, most notably in the different types of radish Kimchi.

Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag