What We’ve Been Tossing: Lessons From a Radish Leaf
We waste so much—but not always out of negligence. Sometimes it’s just because we didn’t know better.
I used to think radishes were all about the root. Crisp, peppery, and vibrant—perfect for a salad or slaw. But I never gave much thought to the leafy greens on top. They always felt like an afterthought, something to toss in the compost or trash without a second glance. Until one day, curiosity tugged at me. What if there was more to these leaves than met the eye?
Turns out, there was. Not only were they edible—they were delicious. Of course in Korea and probably most of the Asian world, they’ve known this all along.
That discovery opened a door I didn’t know I had closed. I started looking at vegetables differently. What else had I been discarding that might’ve held nourishment, wisdom, and flavor? Carrot tops, beet greens, fennel fronds—once destined for the bin, now honored on the plate.
There’s a quiet metaphor in that. About the parts of ourselves or our stories we’ve labeled as waste. The rough edges. The unwanted memories. The overlooked gifts.
This recipe is one of reclamation. A humble way of honoring what was always good—just misunderstood.
Radish Greens Kimchi (Yeolmu Kimchi)
A bright and spicy Korean kimchi made from the tender greens we often overlook.
Ingredients
4 pounds young radish greens (yeolmu 열무)
6 tablespoons Korean coarse sea salt (adjust if using finer salt)
4 cups water
Seasoning
6 fresh red chili peppers, roughly chopped
10 garlic cloves
2-inch piece of ginger, roughly chopped
1/4 cup salted shrimp (saewujeot 새우젓)
1/4 cup fish sauce (myulchiaekjeot 멸치액젓)
3 to 4 tablespoons gochugaru (Korean chili pepper flakes)
1 tablespoon sugar
Flour Paste
2 tablespoons flour
2 cups water
Additional Vegetables
5–6 scallions, cut into 1-inch pieces
1/2 large onion, thinly sliced
Instructions
Trim the root ends off the radishes if needed. Remove any bad leafy stems and cut the greens into 3-inch pieces. Place in a large bowl.
Fill the bowl with water and let the greens soak for 10 minutes to loosen dirt. Wash a couple of times, then drain well.
Dissolve 6 tablespoons of salt into 4 cups of water. Return the greens to the bowl, layering and sprinkling salt water between handfuls. Let sit for 40–60 minutes, flipping once or twice.
While waiting, make your flour paste: whisk flour into water and simmer over medium heat, stirring constantly, until it thickens. Let cool.
In a blender, pulse chili peppers, garlic, ginger, and salted shrimp with 1/2 cup water. Add fish sauce, gochugaru, sugar, and flour paste. Mix well.
Gently rinse and drain the salted greens.
In a large bowl, combine the greens in batches with the seasoning mix, adding scallions and onions. Toss everything gently with gloved hands until evenly coated.
Pack the kimchi into a 1-gallon jar or airtight container. Let sit at room temperature for several hours before refrigerating.
It’s delicious right away, but best after a few days of fermentation.
There’s something sacred about learning to keep what we used to discard. Whether it’s a vegetable leaf or a part of our past we didn’t yet know how to value.
May we all learn to waste less—and see more.
