Kimchi is one of the most known Korean dishes and is often associated with spicy and stingy taste. Watery kimchi on the other hand is a kind of Kimchi that it might be not very well know outside Korea but is, as spicy kimchi, part of traditional Korean cuisine. Mild watery kimchi, called mul kimchi (물김치) can be made with many different vegetables and is often prepared at home together with the spicy kimchi. Today we will make it together!
1/2 chinese cabbage
1 small daikon radish (14 oz)
3 tablespoons of salt
2 green onions
4 garlic cloves
a bunch of parsley
1 teaspoon of ginger
1 fresh red chilli
1 teaspoon red chilli powder
1 teaspoon pine nuts
1 liter of water (5 cups)
Cut the cabbage in 1 inch square pieces and slice the daikon thinly
Put the sliced daikon in a bowl, add 2 spoons and mix. After 5 minutes add the cabbage, the remaining salt and mix
Let the mix rest for 20 minutes. In the meantime we will slice all the vegetables like in the photo below
After 20 minutes drain the daikon and the cabbage and rinse it under running water to eliminate the excess of salt
In a big bow add 5 cups of water (1 liter). Use a small strainer and a kitchen cloth to filter the chili powder in the water. This will give to the kimchi broth its characteristic pink color.
Now we just need to add all ingredients and broth in a vessel. We used a traditional clay pot onggi from our friends Eliefs and a more common glass jar
Let the kimchi stay at room temperature away from direct light for a couple of days in order to star the fermentation process. After that you can keep it in the fridge for weeks!