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Korean Yeolmu Mul Kimchi

powerplantop's picture
Mul Kimchi is the Korean water kimchi with lots of vegetables. Join James in his kitchen and see how to prepare the dish.
Ingredients
  Baby napa cabbages 1 Bunch (100 gm)
  Baby radishes 1 Bunch (100 gm)
  Kosher salt 4 Tablespoon
  Green onions 1 Medium, chop (into 1" pieces)
  Chives 1⁄2 Bunch (50 gm), chop (into 1" pieces)
  Jalapeno peppers 2 Medium, slice
  Ginger pieces 1 Medium, slice
  Garlic 3 Clove (15 gm), slice
  Apple 1 Small, slice
  Water 8 Cup (128 tbs)
  Salt 2 Tablespoon
  Sugar 1 Tablespoon
Directions

MAKING
1. Separate the greens from the white of the radish break or cut the green portion into 3 parts.
2. Using a sharp knife, cut the ends and scrape the dirt and skin of the white radish.
3. Rinse and set aside, cut the ends of the napa cabbage and wash it well, once done tear into bite size pieces.
4. Place the radish greens and whites and the napa cabbage in a clean basin.
5. Add kosher salt to the greens and massage it, leave them in the basin for half an hour to shrink.
6. Chop the green onions into 1 inch pieces and slice the white, chop the chives into 1 inch pieces, slice the jalapenos, ginger, garlic and apples.
7. Place everything in a container, set aside.
8. Wash and rinse the greens well in the basin with water to remove the excess salt.
9. Place the greens over the apples in the container.
10. In a bowl, prepare the brine by dissolving the salt and sugar in the water.
11. Pour the brine over the kimchi, cover and keep aside for 2-3 days.
12. After 2-3 days uncover and stir the vegetables, adjust the salt and water, if required.

SERVING
13. Serve the Mul Kimchi along with your meal.

Things You Will Need
Large container
Mixing bowl

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Brining
Ingredient: 
Vegetable
Servings: 
6
Subtitle: 
Water Kimchi

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