Water Kimchi Mul Kimchi Recipes
MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)
Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.
Provided by SpiceBunny
Categories Vegetable
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 32.8, Fat 0.2, SaturatedFat 0.1, Sodium 925.4, Carbohydrate 7.3, Fiber 2.4, Sugar 4.4, Protein 1.2
NABAK KIMCHI (WATER KIMCHI)
This is a watery kimchi that is good to eat during the hotter months.
Provided by Ann Lee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT1h40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 17 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.7 g, Sodium 184.3 mg, Sugar 1.1 g
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