Yeolmu Mul Kimchi – Young Radish Water Kimchi

열무 물김치
Young Daikon radish with greens are used to make this uniquely flavored kimchi.


24 yeolmu (young summer radish) with greens attached

1/2 cup salt

Fish Sauce Paste:

1 cup water

1 tablespoon flour

1/2 cup fish sauce

1 tablespoon sugar

Seasoning Mix:

5 cloves garlic

1 ounce ginger

1/2 onion

4 each green chili pepper

4 each red chili pepper

2 teaspoons pure fine ground red chili pepper

1 1/2 tablespoon coarse ground red chili pepper (chili flakes)



  • Preparation:
    • Wash the radishes well in cold water, peel if needed, and trim off any dead or discolored leaves.
    • Place the yeolmu in a large container and sprinkle salt evenly across green and radish.
    • Let stand about 45 minutes, turn and salt the other side and let stand another 45 minutes, then rinse in cold water.
    • Cut the radish away from the greens, then cut both into about 2 inch segments.
  • Mix the Fish Sauce Paste:
    • Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
    • Remove from heat, then quickly add sugar and fish sauce.
    • Let cool.
  • Prepare the Other Vegetables:
    • Thin slice the onion.
    • Sliver or shred the ginger, garlic, and chili peppers lengthwise.
  • Final Mix:
    • Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
    • Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
    • Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
    • Add the cut yeolmu and mix until well coated.
    • Place the mix into a large lidded jar or other sealable container.
    • Add cold water until the mix is covered.
    • Close the lid and let stand at room temperature for two days.
    • Refrigerate and serve cold.