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 min
- Cook time
- No separate cook time
- Yield
- 25 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Peel and cut 1 large 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 1 watermelon radish into slices (approx 1/4 in or 0.5 cm thick) and then into quarters.
- 3
Core 1/2 Korean pear and peel and cut 1/2 yellow onion.
- 4
Wash and cut 1 bunch 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 3-4 Korean green chili peppers and 3-4 Korean red chilis or other mild chili peppers like Piquillo de Lodosa.
- 5
Prepare 2 fresh ginger slices and6 garlic cloves. Cut 1 bunch 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 4 Tbsp Korean Solar Sea Salt and 1 Tbsp sugar in 2 liter (1/2 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.