Discover the Delight of Water Kimchi: A Milder Twist on Traditional Kimchi

The Perfect Balance of Flavors

Water kimchi, also known as “mul kimchi,” offers a refreshing alternative to traditional kimchi. This milder version of the popular Korean dish is ideal for those who prefer a hint of spice. The combination of daikon radish, Napa cabbage, green onions, garlic, ginger, and red chili peppers creates a harmonious balance of sweet, sour, salty, and spicy flavors.

Preparing the Ingredients

To begin, prepare the following ingredients:

• Daikon radish: peel, wash, and cut into small pieces
• Napa cabbage: remove outer green leaves and cut the “heart” into smaller pieces
• Kosher or sea salt

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, prepare the following aromatics and spices:

• Green onions: trim
• Garlic cloves: slice
• Ginger: shred
• Red chili peppers: sliver

Add these ingredients to the radish and cabbage mixture, and mix well.

Creating the Brine

To make the brine, combine:

• Water
• Salt
• Ground red chili pepper (wrapped in a clean cloth)

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.

Tips: For the best flavor, allow the water kimchi to ferment for at least six hours. You can adjust the level of spiciness to your taste by adding more or less red chili pepper.

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!