Water Kimchi (Mul Kimchi)

Total Time:
48 hr 15 min
Prep:
15 min
Cook:
48 hr

Yield:
about 2 1/2 quarts

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
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.


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