Servings
Font
Back
5.0 from 6 votes

Water Kimchi (Mul Kimchi)

Korean water kimchi really doesn’t involve a lot of ingredients but it comes out so fabulous – so refreshing and belly cleansing deliciousness.

Prep Time
25 mins
Total Time
25 mins
Servings: 25 servings
Calories: 14 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 large Korean radish
  • 1 watermelon radish
  • 1 bunch water dropwort (minari) – optional
  • 1/2 Korean pear
  • 1/2 yellow onion
  • 6 garlic cloves
  • 3-4 Korean green chili peppers (or 2-3 Jalapeno peppers)
  • 3-4 Korean red chilis or other mild chili peppers like Piquillo de Lodosa
  • 2 fresh ginger slices (1/8 inch thick)
  • 1 bunch green onions
Kimchi water
  • 2 liter (1/2 gallon) water
  • 4 Tbsp Korean Solar Sea Salt (Cheonilyeom 천일염)
  • 1 Tbsp sugar (for now)
  • 1 large plastic container (4 liter / 1 gallon size)

Instructions

    Cup of Yum
  1. 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 
  2. Peel and cut watermelon radish into slices (approx 1/4 in or 0.5 cm thick) and then into quarters.
  3. Core 1/2 of a Korean pear and peel and cut 1/2 yellow onion.
  4. 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. 
  5. Prepare 2 thick fresh ginger slices and 6 cloves of fresh garlic. Cut green onions into 1/2 lengths.
  6. 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.
  7. 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.
  8. Pour salt sugar water on top of the Kimchi ingredients prepared in container.
  9. 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

Calories 14kcal (1%) Carbohydrates 3g (1%) Sodium 681mg (28%) Potassium 95mg (3%) 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

% 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.