Water Kimchi (Mul Kimchi)
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5
4 reviews
Excellent
Water Kimchi (Mul Kimchi)
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Korean water kimchi really doesn’t involve a lot of ingredients but it comes out so fabulous – so refreshing and belly cleansing deliciousness.
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Ingredients
- 1 Korean radish large
- 1 watermelon radish
- 1 Water Dropwort minari) - optional, bunch
- 1/2 pear Korean
- 1/2 yellow onion
- 6 garlic cloves
- 3-4 Korean green chili peppers (or 2-3 Jalapeno peppers)
- 3-4 red chili pepper Korean or other mild like Piquillo de Lodosa
- 2 ginger 1/8 inch thick, fresh slices
- 1 green onion bunch
Kimchi water
- 2 liter water 1/2 gallon
- 4 Tbsp sea salt Cheonilyeom 천일염, Korean Solar
- 1 Tbsp sugar (for now)
- 1 large plastic container (4 liter / 1 gallon size)
Instructions
- Peel and cut Korean radish into 1.5 in (1.75 cm) thick chunks –> cut each thick round chunk vertically into 0.5 in (1.2 cm) thick slices –> and then each slice into 0.5 in (1.2 cm) thick batons
- Peel and cut watermelon radish into slices (approx 1/4 in or 0.5 cm thick) and then into quarters.
- Core 1/2 of a Korean pear and peel and cut 1/2 yellow onion.
- Wash and cut water dropwort into 2 in (5cm) lengths. Discard leafy parts on top and also bottom thick stems that are too fibrous. Wash and take off stems from green and red chili peppers.
- Prepare 2 thick fresh ginger slices and 6 cloves of fresh garlic. Cut green onions into 1/2 lengths.
- Place all of the ingredients in container in no particular order but would be good to have the bigger items like pear and onion at the bottom.
- Mix 3 Tbsp + 1 tsp Korean solar seal salt (Cheonilyeom) and 2 Tbsp sugar in 2 litre (0.5 gallon) water. Stir until everything is well dissolved.
- Pour salt sugar water on top of the Kimchi ingredients prepared in container.
- Water kimchi is now ready for fermentation. LEAVE at room temperature for 1 day. On a HOT summer day, you may want to put in the fridge sooner. Refrigerate for 2-3 days and it will be fabulous!! As it ferments, you will taste somewhat of a fizzy taste which is just so awesomely refreshing.
Notes
- At time of serving, add about 1/2 tsp sugar (adjust to taste) per 1 cup of water kimchi
- Weight of my radishes (both regular and watermelon radish) was about 1 kg.
- Water or Mul Kimchi is best served COLD straight from the fridge. You can also add 1-2 ice cubes right before serving.
- If you like things sweeter, you can add a little more sugar (1/2 tsp per 1 cup) right before serving. I made the recipe on the less sweet side so that you can adjust to your liking.
- Use leftover water kimchi liquid to make the most delicious cold soup for noodles. You can make naengmyeon noodle soup with it. Just add some beef or chicken broth to it.
Nutrition Information
Show Details
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Sodium
681mg
(28%)
Potassium
95mg
(2%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
13mg
(14%)
Calcium
10mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 25servings
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 681mg | 28% |
| Potassium | 95mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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