How to make Mul Kimchi (watery cabbage and radish kimchi) – recipe

eliefs No comments exist

Kimchi is one of the most known Korean dishes and is often associated with spicy and stingy taste. Watery kimchi ((watery cabbage and radish Kimchi) on the other hand is a kind of Kimchi that might be not very well known outside Korea but loved by Koreans, especially by kids due to its mild taste. If you can't deal with spicy Kimchi or want to feed your kids with healthy probiotic Kimchi easier, how about starting with Mul-kimchi? Let's learn how to make it step by step.

Preparation time : 1 hour (including 20 minute salting)
Ingredients : 1/2 chinese cabbage, 1 small daikon radish (14 oz), 3 tablespoons of salt, 2 green onions, 4 garlic cloves, a bunch of parsley, 1 teaspoon of ginger, 1 fresh red chilli, 1 teaspoon red chilli powder, 1 teaspoon pine nuts, 1 onion, 1 apple, 1 liter of water (5 cups)

1. Prepare the ingredients, salt and mix them.
- Cut the cabbage in 1 inch square pieces and slice the daikon thinly and put the sliced daikon in a bowl, add 2 spoons of salt and mix.
- After 5 minutes add the cabbage, the remaining salt and mix and let the mix rest for 20 minutes.
- In the meantime, slice all the vegetables like in the photo below.
- After 20 minutes drain the daikon and the cabbage and rinse it under running water to eliminate the excess of salt.

2. Prepare the water with chili power filtered.
- In a big bow add 5 cups of water (1 liter). Use a small strainer and a kitchen cloth to filter the chili powder in the water. This will give to the kimchi broth its characteristic pink color.

3. Mix all the ingredients and put them in your Onggi.
- Pour the prepared chili power water to your Onggi and put all the ingredients into Onggi, pour the prepared chili power water too.
- Leave it at room temperature for 2-3 days (depending on the temperature). Once it is slightly fermented, keep it in the fridge. 

Save

Save

Did you enjoy this post and find it
valuable? Stay on top of latest update. Take a moment and
subscribe now

 

Sign up for our mailing list.

About Vincenzo Acampora,
contributor at eliefs

Vincenzo is a Berlin based Korean food bloger at kimchiandbasil.com. Very passionate about Korean food and culture, he is and also working actively for Korean government agencies to promote Hansik, Korean foods, especially being a bridge between Korea and Italy.

Leave a Reply

Your email address will not be published. Required fields are marked *