Chamnamul Radish Roll Water Kimchi (Chamnamul Mu-mari Mul Kimchi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Blanch the chamnamul stems in boiling water (500 ml) for 1 minute, drain, and rinse in cold water.
2. Slice the radish thin, keeping its round shape; cut the chamnamul leaves into thin strips; grate the lemon on a grater to make zest.
3. Boil the pickling liquid ingredients and water (40 ml) in a pot for 2 minutes, then add the prepared radish and pickle for 30 minutes.
4. Blend the kimchi brine ingredients in a blender and strain through a fine sieve.
5. Place shredded chamnamul leaves on the pickled radish, roll it up, and tie it with the blanched chamnamul stems.
6. Put the radish rolls and kimchi brine in a bowl and sprinkle with lemon zest.