Water Kimchi (Mul Kimchi)

Name: Water Kimchi (Mul Kimchi)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M2DT0H0M0.000S
Total time: P0Y0M2DT0H15M0.000S
Yield: about 2 1/2 quarts
Cuisine: asian
Ingredients: 1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices; 1 1/2 quarts water; 2 large or 3 small cloves garlic, 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

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Total: 2 days 15 min

Prep: 15 min
Cook: 2 days

Yield: about 2 1/2 quarts

Total: 2 days 15 min

Prep: 15 min
Cook: 2 days

Yield: about 2 1/2 quarts

Ingredients

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1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices

1 1/2 quarts water

2 large or 3 small cloves garlic, 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

Directions

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.