This is the Hannong Kimchi Yeolmu Kimchi, a Korean banchan made from young radish greens.
The kimchi had a pungent garlicky aroma, with tender yet crunchy stems that contrasted with the softer leaves. While overly salty on its own—the sandlance sauce was a bit too strong—it paired well with fatty dishes and worked as a refreshing salad when combined with firm, fresh tomatoes for acidity and sweetness. The spice and savoury garlic notes were well-balanced, and the texture of young radish greens provided a pleasant contrast to the larger, thicker pieces found in napa cabbage kimchi. Overall, this was enjoyable and worth repurchasing, particularly to eat with tomatoes.
This Hannong Kimchi Yeolmu Kimchi contained 1.4 kg. It was produced in Australia and purchased in Sydney, Australia in 2024.