The full recipe is on my blog: http://blog.maangchi.com/2008/05/yeolmu-mul-kimchi-young-summer-radish.html
Yeolmu mul kimchi (young summer radish water kimchi) is a popular summertime dish in Korea. It’s not too spicy, very cool, and refreshing.
2 bunches of yeolmu (young summer radish), salt, flour, fish sauce, sugar, garlic, ginger, onion,green chili pepper, red chili pepper, and water.
How to handle yeolmu:
1. Buy 2 bunches of yeolmu.
2. Peel the radishes with a knife and remove the dead leaves.
3. Cut it into pieces about 5 cm long and put them into a big bowl. Add some water.
4. Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes.
5. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour).
6. Wash the salted yeolmu 3 times and drain in a colander.
1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat.
2. Keep stirring until the liquid thickens. When you see some bubbles, it means the porridge is cooked well.
3. Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt).
4. Turn off the heat and cool it down.
Make yeolmu mulkimchi:
1. Get a big stainless steel bowl.
2. Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl.
3. Add 2 tbs of hot pepper flakes and mix it with a spoon
4. Pour the cool porridge into the bowl and mix it.
5. Add the clean yeolmu into the bowl and mix it .
6. Transfer the yeolmu kimchi into a container or glass jar.
7. Pour water into the container until all kimchi is submerged (you can use either purified water or boiled but cooled down water) and cover the lid.
8. Keep it in room temperature for a couple of days.
9. When the kimchi is fermented, keep it in the refrigerator.
*When you serve it, put some kimchi in a glass bowl or ceramic bowl and add some ice cubes