Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/_yqT2SnmQt0/young-radish-greens-yeolmu-kimchi-recipe.html
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This quick radish kimchi is crunchy and cooling, perfect for complementing a bowl of barley bibimbap or noodles. It can be eaten fresh, as soon as a day after it’s made, though the flavors fully develop after about a week.
<a href="https://www.seriouseats.com/recipes/2018/09/young-radish-greens-…
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