-
1
Wash the yeolmu thoroughly in cold water, agitating to remove soil from the roots and leaf joints, where grit lodges most stubbornly. Cut the plants into 5–6 cm lengths, keeping roots, stems, and leafy tops together. Separate the root sections from the leafy tops into two groups.
-
2
Salt the root sections first with the larger share of coarse sea salt, tossing to coat, so the denser roots have time to soften before the delicate leaves meet any salt at all. After 15 minutes, add the leafy tops with the remainder of the salt, tossing gently; salt for no more than 30 minutes total, because the leaves wilt quickly and will turn to mush if left longer. The roots should yield slightly at the surface and the leaves should be limp but still holding their shape — rinse once in cold water and drain well.
-
3
Combine gochugaru, myeolchi-aekjeot, sugar, grated garlic, and cold water in a bowl, whisking to a loose, pourable slurry, so the seasoning flows around every leaf rather than sitting in heavy clumps. A slurry that falls off a spoon in a thin ribbon is correct; a paste that holds its shape will smother the delicate leaves and ferment unevenly. This is where the dish lives or dies.
-
4
Add the drained yeolmu and sliced green onions to the slurry and, using gloved hands, fold gently — do not squeeze or crush — so the leaves stay visibly intact and take on an even, thin film of red rather than tearing and releasing liquid that will dilute the seasoning. Every root, stem, and leaf should be coated with no dry patches or clumped pockets of paste. The colour should be uniform across the whole batch.
-
5
Pack loosely into a clean jar or container, pressing just enough to eliminate air pockets so the brine that forms can circulate around the yeolmu and ferment it evenly rather than leaving dry sections exposed at the top. Leave at room temperature for 1–3 days, tasting from day one. The kimchi is ready when it smells bright, lightly sour, and grassy — not sharp or alcoholic.
-
6
Transfer to the refrigerator once the desired level of fermentation is reached, where the cold slows activity so the flavour holds at its peak rather than tipping into sharpness. Consume within two weeks. The roots should retain a clean, crisp bite; any sliminess or loss of crunch signals over-fermentation.