She Strengthens

Experience the Mild Side of Kimchi with Water Kimchi

Are you looking for a refreshing twist on traditional kimchi? Water kimchi, also known as “mul kimchi,” is a milder version of the popular Korean dish that’s perfect for those who enjoy a hint of spice. With its simple ingredients and easy steps, you can create this unique dish in no time.

The Perfect Balance of Flavors

Water kimchi is made with a variety of ingredients, including daikon radish, Napa cabbage, green onions, garlic, ginger, and red chili peppers. The combination of these ingredients creates a harmonious balance of sweet, sour, salty, and spicy flavors.

Preparing the Ingredients

To start, peel, wash, and cut the daikon radish into small pieces. Remove the outer green leaves from the Napa cabbage and cut the “heart” into smaller pieces. Place the cut radish and cabbage into a large mixing bowl, add kosher or sea salt, and mix well. Let it stand for about 30 minutes, then rinse with cold water.

Adding Aromatics and Spice

Next, trim the green onions, slice the garlic cloves, shred the ginger, and sliver the red chili peppers. Add these ingredients to the radish and cabbage mixture, and mix well.

Creating the Brine

To make the brine, combine water and salt in a large pot or bowl. Add ground red chili pepper to the center of a clean cloth, place a utensil on top, and wrap the cloth around it to form a rough spoon. Stir the cloth-wrapped pepper through the brine until it turns a pale to medium red color. Remove the cloth and discard the pepper.

The Final Mix

Pour the brine over the vegetables and let it stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours). Then, refrigerate and serve cold in a small bowl as part of a ban chan array.

Enjoy Your Mild Water Kimchi

With its subtle flavors and crunchy texture, water kimchi is a perfect addition to any meal. Try it today and experience the mild side of kimchi!