Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
Yeolmu kimchi
열무김치 · Yeolmu-kimchi · Young radish kimchi · Summer radish kimchi
Korean kimchi of young summer radish and its tender leaves, salted, seasoned with chili and aromatics, and held in a container. Water kimchi is a separate form with its own page, veg-0011.
What it is
Yeolmu kimchi is a Korean kimchi made from young summer radish, the root and its tender leaves. The crop is firm, crisp and leafy. The kimchi is served with rice and with noodle dishes.
Young radish greens are distinct from the leaves of mature radishes and from chonggak, the ponytail radish kimchi. The water form, which uses brine and is served cold, is a separate page, veg-0011.
Sources for this section
Method outline
The radish and greens are trimmed, cut and salted for one hour, turned once at 30 minutes, then rinsed and drained. A porridge of one tablespoon flour and one cup of water is cooked and cooled. It is mixed with garlic, ginger, onion, chili, sugar and fish sauce, then combined with the radish.
The Maangchi batch adds a salted water of eight cups with two to three tablespoons of kosher salt and is transferred to a container. The author allows a couple of days at room temperature, if wanted, and then refrigeration. No measured temperature or endpoint is given.
Sources for this section
Safety and storage
The source gives a room-temperature hold followed by refrigeration without measured values. Its timings are not validated shelf-life or safety limits.
Anyone making yeolmu kimchi at home should use a monitored method and a clear spoilage check. A microbial sequence has not been established for this food, and smell or taste does not show safety.
Sources for this section
History
The sources describe yeolmu kimchi as a summer kimchi and as a home dish. They do not establish an origin or an origin date for the family.
Ingredients
Scaling: source batch only
Young summer radish with leaves (yeolmu)Trimmed, cut and salted for one hour.
1.81 kg4 lb as recorded
4 lb in the Maangchi batchKosher saltUsed to salt the radish and to make the brine.
118 mL½ cup as recorded
half a cup for salting; 2 to 3 tablespoons more in the brineGarlicMinced into the seasoning.
4 cloves
4 cloves in the batchGingerMinced into the seasoning.
7.4 mL½ tbsp as recorded
half a tablespoon in the batchOnionChopped into the seasoning.
237 mL1 cup as recorded
one cup in the batchFish sauceMixed into the seasoning. Two to three tablespoons of salt can replace it, as the source gives.
59 mL¼ cup as recorded
quarter cup; source alternative givenSugarMixed into the porridge.
15 mL1 tbsp as recorded
one tablespoon in the batchMethod
Risks and precautions · Standard risk
Uncontrolled spoilage
The source gives an approximate room-temperature hold and refrigeration, with no measured temperature, no endpoint and no validated shelf life.
Hazard sourceRefrigerate after the optional room-temperature hold, as the author gives it. The source gives no numeric limit.
Control sourceA documented household method is not a validated safety procedure.
Smell, taste or appearance do not establish safety.
- Trim, cut and salt the radish and greens for one hour, turning them once at 30 minutes.
- Rinse and drain the salted radish.
- Cook a porridge of one tablespoon flour and one cup of water, and cool it.
- Mix the porridge with the garlic, ginger, onion, chili, sugar and fish sauce.
- Combine the seasoning with the radish and greens, then add the salted water and transfer everything to a container.
- The batch may be held at room temperature for a couple of days, then refrigerated, as the author gives it. The source gives no measured temperature and no endpoint.
Conditions
Fermentation2 days
Temperature controlAmbient, monitored
Places
South Korea
Traditional preparation · Country evidenceThe sources describe a Korean kimchi made in summer. They do not establish a region or origin date for this form.
Related
Made from
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Sources
MaangchiMethod · Uses · Safety
Yeolmu mulkimchi (young summer radish water kimchi)4 lb yeolmu; half a cup kosher salt; one tablespoon flour with one cup water for the porridge; one tablespoon sugar; one cup onion; half a tablespoon ginger; 2 to 3 red and green chilies; 4 garlic cloves; 2 tablespoons hot pepper flakes; quarter cup fish sauce or 2 to 3 tablespoons salt; 8 cups water with 2 to 3 tablespoons kosher salt; one hour salting turned at 30 minutes; optional room-temperature hold for a couple of days, then refrigerated.
Cited in: What it is; Method outline; Safety and storage