Hi friends of KCCLA! It’s Joyce with KCCLA.

It’s been so hot lately here in LA, and I desperately needed something refreshing to eat with my meals. Summer yeolmu is the perfect ingredient to make kimchi in the hot weather. It doesn’t require a long wait time to ferment, and it could be eaten in about three days after you make it! It lasts about 2-3 weeks in the fridge, but it never lasts that long since I’m always eating it!

You can eat the yeolmu kimchi by itself, or make yeolmu bibimbap or yeolmu cold noodle!

I finished the entire jar in a week. It was that good!

Who wants to make it?