Mul Kimchi Water Kimchi Or Summer White Kimchi Recipes

BAEK KIMCHI (WHITE KIMCHI)

Steps:

• Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.
• Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
• Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
• Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.

WATER KIMCHI (MUL KIMCHI)

Steps:

• In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)

Steps:

• In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

SUMMER KIMCHI

Steps:

• Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger., In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.

NABAK KIMCHI (WATER KIMCHI)

Steps:

• Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
• Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.

SHANG KIMCHI (SUMMER, OR RAW, KIMCHI)

Steps:

• Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
• Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
• Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.