Anna Derby planted the popular Korean vegetable YulMu in late fall so it would be ready to harvest in March. (See more information about the process of planting and harvesting YulMu in the March 11 issue of LW Weekly.) Derby received many inquiries about what meals could be made using YulMu and she recomends Chong Gak Kimchi. After washing the YulMu, salt the vegetable for 6-8 hours before draining