Yeolmu-kimchi (열무김치) is a variety of kimchi made primarily from the young leaves and stems of the yeolmu radish, a subspecies of Korean radish harvested in its early growth stage. Unlike other kimchi, which often emphasizes radish roots or Napa cabbage, yeolmu-kimchi utilizes the tender foliage, which is salted, rinsed, and then seasoned with ingredients such as garlic, ginger, red chili powder (gochugaru), green onions, and fish sauce or fermented shrimp (saeujeot).
The dish is customarily fermented only briefly, resulting in a light, crisp texture well-suited for warm weather. It is commonly served with mul-naengmyeon (cold buckwheat noodles) or eaten as a chilled side dish during Korea’s summer months.