3 bunches of young summer radish greens (yeolmu 열무), approx 1 lb each bunch
3 cups water
3 tbsp sweet rice powder (chapssalgaru 찹쌀가루)
l/2 medium sized onion
1 bunch of green onion
1 small pieces of ginger (approx. 1/2" length)
10 pieces peeled garlic
2 l/2 tbsp picked shrimp (saewoojut 새우젓)
3 tbsp red pepper flakes (gochugaru 고추가루)
1 tbsp salt
1 tbsp of sugar
Fill a large container with salted water (1 gal water – 1 cup coarse salt).
Wash and cut radish greens in 2-3 parts, 4-5" long. Soak the greens in the water for 1-2 hours, turning around once or twice.
Get about 3 cups of boiled sweet rice flour water (pulmul 풀물) ready -- put 3 tsp of sweet rice powder in 3 cups of rapidly boiling water. Stir quickly and turn off the teat – let it boil for a min. Let it cool.
In a blender put boiled sweet rice flour water, yellow onion, green onions, ginger, garlic and picked shrimp (saewoojut 새우젓) - grind it briefly. Remove from the blender into a large bowl.
Add the red pepper flakes (gochugaru 고추가루) to this mixture. Also add the salt and sugar – mix well. Rinse greens and also add to the mixture, lightly tossing around, not to hurt the young greens.
Add enough water to cover the whole greens – add more water if you like watery kimchi. Taste and adjust salt and hot pepper flakes to your liking.
This is yeolmu-kimchi - you push down the finished kimchi and see if there is enough liquid to cover the kimchi leaves. It doesn't have to be covered, but yeolmu kimchi usually has some liquid that you can eat with the leaves, so you can add more water into the jar directly. And taste it, if it needs more salt, you can add it at that point.
Put it in a jar - it will fill approx 3/4 of 1 gal jar. Store it in room temperature for 2 days, and put it in a cooler place (garage), on the 3rd day, put it in a refrigerator after that.