Recipe courtesy of Hyungshin Song

Water Kimchi (Mul Kimchi)

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  • Total: 2 days 15 min
  • Prep: 15 min
  • Cook: 2 days
  • Yield: about 2 1/2 quarts
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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


  1. 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.