Crunchy and Cooling Young Radish Kimchi

Your Recipe of the Day No Images? [Click here]( Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Kimchi is special to Koreans, traditionally playing an important role in the diet by preserving vegetables during the hot summers and freezing-cold winters. It adds funk, fragrance, and flavor, pairing well with meats and adding variety to any meal. This variety, yeolmu kimchi, is made with young, crunchy Korean radish greens—usually with their tiny radish roots still attached. It can be eaten fresh, as soon as a day after it's made, though the flavors fully develop after about a week. [Read More →]( The Kitchen Essential Blender Blitzing the ingredients of your seasoning paste in a blender ensures a smooth textured base for your kimchi. [Shop Now]( [Facebook]( [Twitter]( [Instagram]( [Pinterest]( Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. [Preferences]( | [Unsubscribe](