Water Kimchi Mul Kimchi Recipes

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MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)



Mul Kimchi (Water Kimchi or Summer White Kimchi) image

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

1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish

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)



Nabak Kimchi (Water Kimchi) image

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

½ napa cabbage, cut into 1-inch pieces
1 teaspoon sea salt
½ teaspoon Korean red pepper powder
5 cups water
1 tablespoon sweet rice flour (glutinous rice flour)
½ yellow onion, cut into chunks
½ Asian pear - peeled, cored, and thinly sliced
3 green onions, cut into 1-inch pieces
6 cloves garlic, sliced
3 slices fresh ginger
1 (1 gram) packet granular sucralose sweetener (such as Splenda®)

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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