Foryoueats: Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe

Name: Foryoueats: Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe
Ingredients: 2 medium russet potatoes (about 1 pound; 450g), peeled and cut into large pieces (avoid waxy, high-moisture potatoes); 4 bunches yeolmu (열무; Korean young radish greens, with small roots attached), about 2.5 pounds or 1.1kg; 1 bunch eolgari baechu (얼갈이 배추; young, green winter cabbage), about 2.5 pounds or 1.1kg (see note); Coarse sea salt; 15 to 20 medium spicy fresh red chilies (about 10 ounces; 280g); 2 Korean cheongyang chilies (or jalapeños); 1 large white onion (about 1 pound; 450g), roughly chopped; 8 medium cloves garlic (about 2 3/4 ounces; 80g); One 1 1/2–inch piece ginger, peeled and sliced; 1/4 cup saewoojeot (salted shrimp), optional (see note); 1/4 cup gochugaru (Korean chili flakes), optional (see note); 1 to 2 tablespoons myeolchi aekjeot (Korean anchovy sauce), optional (see note)

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This Yeolmu Kimchi recipe combines the flavors of Korean young radish greens and green winter cabbage with a spicy seasoning paste. Quick-fermented with a porridge made from russet potatoes, this...

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Ingredients

2 medium russet potatoes (about 1 pound; 450g), peeled and cut into large pieces (avoid waxy, high-moisture potatoes)
4 bunches yeolmu (열무; Korean young radish greens, with small roots attached), about 2.5 pounds or 1.1kg
1 bunch eolgari baechu (얼갈이 배추; young, green winter cabbage), about 2.5 pounds or 1.1kg (see note)
Coarse sea salt
15 to 20 medium spicy fresh red chilies (about 10 ounces; 280g)
2 Korean cheongyang chilies (or jalapeños)
1 large white onion (about 1 pound; 450g), roughly chopped
8 medium cloves garlic (about 2 3/4 ounces; 80g)
One 1 1/2–inch piece ginger, peeled and sliced
1/4 cup saewoojeot (salted shrimp), optional (see note)
1/4 cup gochugaru (Korean chili flakes), optional (see note)
1 to 2 tablespoons myeolchi aekjeot (Korean anchovy sauce), optional (see note)