Cinco de Mayo
Up Your Brunch Game with the Cro'saffle, a Croissant and Waffle Hybrid
For a City So Fit and Healthy, D.C. Sure Loves Its Dessert
+

Mul Kimchi (White Kimchi/Water Kimchi)

Sign up to save this recipe to your profile
Mul Kimchi (White Kimchi/Water Kimchi)
2 gallons
1.0 1
(1) Total: Active:
PREVIOUS: All-White Frappé NEXT: White Chocolate–Cranberry Bark

Ingredients (12)

  • 1 small daikon radish (1 to 1 1/2 lb)
  • 1 white napa cabbage (young Napa or napa with green leaves removed, about 1/2 lb)
  • 2 tablespoon salt
  • 8 cloves garlic, peeled
  • 1 nashi pear (Korean Pear/Asian Pear)
  • 1 fresh red chili pepper
  • 2 fresh green chili pepper
  • 3 spring or green onion

Brine

  • 2 quarts water
  • 2 tablespoon salt
  • 1 teaspoon sugar

Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.

by hannaone

Instructions

  1. 1Brine
    Mix all the brine ingredients in a large pitcher or 1 gallon jar.
  2. 2Daikon
    Wash the daikon and trim top and bottom, removing any rootlets.
    Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices.
    Place in large non metallic mixing bowl.
  3. 3Napa
    Wash the napa in cold water and seperate any green leaves.
    Quarter cabbage from top to bottom and remove the solid mass at the root end.
    Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon.
  4. 4Lightly sprinkle the Daikon and Napa with 1 tablespoon salt and toss, add the remaining salt and toss again.
    Let stand for at least twenty minutes.
  5. 5Peel the Nashi, quarter it, and cut in 1/8 inch thick slices.
    Add to top of mixing bowl.
  6. 6Trim the hard top from the garlic then thin slice from top to bottom.
    Add to top of mixing bowl.
  7. 7Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom.
    Add to top of mixing bowl.
  8. 8Trim top and bottom of the spring onion and wash in cold water.
    Cut into 1 1/2 inch sections and add to mixing bowl.
  9. 9Toss all ingredients in the mixing bowl until well mixed.
  10. 10Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
  11. 11Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
  12. 12Refrigerate and serve cold.
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

This Is Where Obama Likes to Eat in Chicago
8 Photos
Photo Gallery

One City, 30 Insane Pizzas: NYC Edition
30 Photos
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
White Chocolate–Cranberry Bark
Recipe
Kimchi Chicken Burgers
Recipe
Boiled Water (test)