Korean Water Kimchi Recipe Video
Mul Kimchi is the Korean water kimchi with lots of vegetables. Join James in his kitchen and see how to prepare the dish.
Ingredients
baby cabbages(torn bite size pieces)
baby radishes(torn bite size pieces)
kosher salt
green onions (cut 1" pieces)
chives(cut 1" pieces)
2 jalapeno peppers(sliced)
ginger(sliced)
3 cloves garlic(sliced)
1 apple(sliced)
8 cups water
1 tbsp salt
1 tbsp sugar
Directions
In a basin of water wash, tear and place the baby cabbages and radishes. Mix lots of kosher salt with greens and leave them in the basin for half an hour to shrink.
In a container, place the green onions, white of the green onion, chives, ginger, jalapenos and sliced apple.
Wash and rinse the greens well in the basin with water to remove the excess salt. Place the greens over the apples in the container.
In a bowl, prepare the brine by dissolving the salt and sugar in the water.
Pour the brine over the kimchi, cover and keep aside for 2-3 days. After 2-3 days uncover and stir the vegetables, adjust the salt and water, if required.
In a container, place the green onions, white of the green onion, chives, ginger, jalapenos and sliced apple.
Wash and rinse the greens well in the basin with water to remove the excess salt. Place the greens over the apples in the container.
In a bowl, prepare the brine by dissolving the salt and sugar in the water.
Pour the brine over the kimchi, cover and keep aside for 2-3 days. After 2-3 days uncover and stir the vegetables, adjust the salt and water, if required.
Editors Review
If you do not like the sour-spiciness of kimchi, but just want a good pickled cabbage or radish to go with your Korean meal, try "water kimchi." It is a refreshing, tangy, slightly spicy, crunchy bite in between mouthfuls of charred meat and fluffy rice. This also makes a pretty delicious broth, or cold soup to drink during the hot summer months.Chef
