Recipe courtesy of Hyungshin Song
Water Kimchi (Mul Kimchi)
- Yield: about 2 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 7
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 170
- Total: 2 days 15 min
- Prep: 15 min
- Cook: 2 days
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.