Water Kimchi (Mul Kimchi / Dongchimi)
85% chuẩn vị · Korean
A refreshing and less spicy kimchi variety, Mul Kimchi is characterized by its clear, tangy brine and crisp vegetables. It's often served as a palate cleanser or a light side dish, with a distinctively clean and cooling flavor profile.
Đánh giá công thức này
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Nguyên liệu
- Napa cabbage1/2 head, cut into wedges
- Korean radish (mu)1/2 cup, sliced thinly
- Garlic4 cloves, sliced
- Ginger1 inch piece, sliced
- Scallions2, cut into 2-inch pieces
- Korean chili flakes (gochugaru)1 tablespoon (optional, for color)
- Salt1/4 cup (for brining cabbage and radish)
- Water6 cups, filtered
- Sugar1 tablespoon
- Pear1/4, thinly sliced (optional)
Các bước
- 1
Lightly salt the Napa cabbage wedges and radish slices and let them sit for 30 minutes. Rinse thoroughly and drain well.
- 2
In a large container, combine the filtered water, sugar, sliced garlic, sliced ginger, and optional pear slices. Stir until sugar dissolves.
- 3
Add the drained cabbage wedges and radish slices to the water mixture. Add the scallion pieces. If using, sprinkle gochugaru over the top for color, but do not mix it in vigorously.
- 4
Cover the container and let it ferment at room temperature for 1-2 days, or until a slight tang develops. Refrigerate and consume within 2-3 weeks.
