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I went to the traditional market and bought 1kg of young radish (yeolmu) for 5,000 won, 1kg of napa cabbage (eolgali) for 5,000 won, and a bundle of trimmed scallions for 3,000 won. I made yeolmu kimchi at home. This amount should be enough for the entire month of August.

Ingredients (for 1 month):

• 1kg young radish (yeolmu)
• 1kg napa cabbage (eolgali)
• 1 bundle scallions
• 2 red chili peppers
• 1 tbsp red pepper powder (gochugaru)
• 1.5 onions
• 1 ladle minced garlic
• Flour paste
• 3 ladles sand lance fish sauce (kanari aekjeot)
• 2 tbsp hairtail fish sauce (galchi aekjeot)
• 1/2 tbsp ginger powder
• 1/2 tbsp New Sugar (or sugar substitute)
• 3 ladles plum syrup (maesil cheong)
• Coarse salt

Instructions:

1. First, salt the trimmed young radish and napa cabbage. Then, make the flour paste and set aside. In a blender, combine 2 red chili peppers, 1 tbsp red pepper powder, 1.5 onions, and 1 ladle of minced garlic. Blend until smooth. Mix the blended onion and garlic mixture with the flour paste.
2. Rinse the salted young radish and napa cabbage with water and drain. In the flour paste mixture, add 3 ladles of sand lance fish sauce, 2 tbsp of hairtail fish sauce, 1/2 tbsp of ginger powder, 1/2 tbsp of New Sugar, 3 ladles of plum syrup, and coarse salt (add more to taste if it's not salty enough).
3. First, add the chopped scallions to the seasoned flour paste. Then, add the drained young radish and napa cabbage and mix well. Transfer the kimchi to a container.
4. Place the container with the kimchi on the veranda and let it ferment for about 2 days. Then, store it in the kimchi refrigerator.