Water Kimchi (Mulkimchi)

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 Summer has come, season for water kimchi. 


Last weekend I made water kimchi for my church potluck. 


Here comes a quick and simple recipe for delicious water kimchi which will revive your appetite. 



<Ingredient>

Napa cabbage 0.7lb or 2/3 of small napa cabbage

Daikon (Japanese radish) 0.5lb

Green onion 4 stalks

Yellow onion 1 ea

Red paprika 1/4 ea

Jalapeno pepper 1 ea (optional, if you enjoy spicy taste)

Fine red pepper power 5-6 T spoons (if you want clear water kimchi, you can skip this)

Garlic 10 cloves

Grinded ginger 1 tea spoon

Corn starch or flour 1 T spoon

Big grain salt 2-3 T spoon

Sweetener 1 packet

Water 1.5 liter

Sparkling apple or pear juice 1 can


1. Use only yellow leaves of napa cabbage. Wash and cut them 1-2". 


2. Wash and slice daikon 2mm and cut proper size. 


3. Collect cut cabbage and daikon into a big ball and spray salt (2T spoons) and 1 packet of sweetener to make them soft. Leave them about an hour until the vegetables get soft.


 

4. Wash green onion and cut them into 3-4 cm

5. Wash onion and slice them

6. Wash red paprika and slice them thin

7. Wash jalapeno pepper and cut it about 1cm (skip if you don't want spicy)

8. Mix water (5-6 T spoons) with 1 T spoon of corn starch or flour and boil them. Once it's boiled, cool it down. 

8. Grind garlics and ginger. 

9. Once the cabbage and daikon are soften, add cut green onion, yellow onion and red paprika. Put them into a big container and add water. 


 10. Mix grinded garlic, ginger, red pepper powder and corn starch boiled water all together and put them into a sieve or loosen hemp cloth. Squeeze or press this bag inside of #9 container to infuse the sauce into water kimchi. 



11. Leave this bag or sieve inside of water kimchi for 5-10 min. Be careful not to let the substance get into the water. Once its infusion, throw away the substance. 

12. Add a can of apple or pear juice into water kimchi. 

13. Taste the kimchi, add more salt or sweetener according to your taste. 









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