Water kimchi / mul-kimchi
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Serves:
4 -6 Servings
Level:
Intermediate
About the Recipe
This is an easy fermented recipe.
In case you didn't know, kimchis are not always red.
It tastes like kimchi without the spiciness and with extra refreshing delight, plus the crunchiness from napa cabbage, carrot and daikon radish.
Mul meaning water in Korean, it literally means water kimchi.
Mul kimchi is most often enjoyed like a cold soup, loved by meat lovers because of its refreshing taste as it goes really well with fatty dishes in Korea.
It's usually clear or slightly orange from red chillis but I used purple daikon and it turned into this beautiful pink. Mul kimchi can be enjoyed at any time throuh the year but it's more popular during spring and summer.
Hope you get to try this delicious one :)
Ingredients
650cc water
.9 Tbs salt
180g Napa cabbage
250g Daikon radish
90g Onion
50g Carrot
3 cloves garlic
8g ginger
Preparation
Step 1
Mix water and salt then mix well
Step 2
Cut napa cabagge as if you would make kimchi, carrots, garlic into thin slices (not julienne), ginger into chunky slices (best not to eat but just to get the flavor), and daikon radish into thin square slices.
Step 3
In a container, mix salted water and the vegetables and cover it over the water and close the container. Keep the container on your counter in room temperature for three days and you will see little bubbles have formed and it will taste slightly vinegary and there will be kimchi-deliciousness!
Keep container in the fridge after three days and enjoy!