Water Kimchi Mul Kimchi Recipes

WATER KIMCHI (MUL KIMCHI)

Water Kimchi (Mul Kimchi) image

Provided by Food Network

Time P2DT15m

Yield about 2 1/2 quarts

Number Of Ingredients 8

Ingredients

1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
2 large or 3 small cloves garlic, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish

Steps:

In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)

Mul Kimchi (Water Kimchi or Summer White Kimchi) image

Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.

Provided by SpiceBunny

Categories Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish

Steps:

In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

Nutrition Facts : Calories 32.8, Fat 0.2, SaturatedFat 0.1, Sodium 925.4, Carbohydrate 7.3, Fiber 2.4, Sugar 4.4, Protein 1.2

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