Kristenann turned me on to an asian market not too far from my house. It amazes me the prices on all the fresh produce, though I highly doubt they are organic, they are very low priced when compared to most other stores in the area. Not to mention I got to experience jack fruit for the first time. OMG was it good. Anyhow, now I am trying to incorporate more and more things from the Asian culture, for the herbal healing properties they are known for.
Here is a light soup that is sure to delight you on a hot summer evening.
Salting the radish:
- 2 bunches of yeolmu. (White summer radish)
- Peel the radishes with a knife and remove the dead leaves.
- Cut it into pieces about 5 cm long and put them into a big bowl. Add some water.
- Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes.
- 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
- Wash the salted yeolmu 3 times and drain in a strainer.
Making the paste:
- In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat.
- Keep stirring until the liquid thickens. When you see some bubbles it is cooked well.
- Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt).
- You may substitute the sugar with honey or omit it all together. I never add sugar, rather a sweet herb or nothing.
- Turn off the heat and cool it down.
Making the Yeolmu Mulkimchi:
- Get a big earthenware or glass bowl. You can use Stainless steel if you don’t have either.
- Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl.
- Add 2 tbs of hot pepper flakes and mix it with a spoon
- Pour the cool paste mixture into the bowl and mix it.
- Add the clean yeolmu into the bowl and mix it .
- Transfer the yeolmu kimchi into a container or glass jar.
- Pour water into the container until all kimchi is submerged (you can use either purified water or boiled but cooled down water) and cover the lid.
- Keep it in room temperature for a couple of days.
- When the kimchi is fermented, keep it in the refrigerator.
Personally I really like to use my oven as it provides a clean, draft free location. Of all Kimchi I have tried, this has the most delicate flavor. Hope you enjoy it.