Mul Kimchi (White Kimchi/Water Kimchi)
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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.
Instructions
-
1Brine
Mix all the brine ingredients in a large pitcher or 1 gallon jar. -
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. -
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. -
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. -
5Peel the Nashi, quarter it, and cut in 1/8 inch thick slices.
Add to top of mixing bowl. -
6Trim the hard top from the garlic then thin slice from top to bottom.
Add to top of mixing bowl. -
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. -
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. - 9Toss all ingredients in the mixing bowl until well mixed.
- 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.
- 11Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
- 12Refrigerate and serve cold.
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