Mul Kimchi – Water Kimchi

물 김치
Mul Kimchi is a favorite during hot weather. The chilled water kimchi has a delightful taste, and the cool or cold liquid is refreshing.


1 small daikon radish (1 to 1 1/2 lbs)

1 white napa cabbage (young Napa or napa with green leaves removed, about 1/2 lbs)

2 tablespoons salt

8 cloves garlic

1 nashi pear

1 fresh red chile pepper

2 fresh green chili pepper

3 spring or green onion


2 quarts water

2 tablespoons salt

1 teaspoon sugar



  • Brine
    • Mix the brine in a large pitcher or 1 gallon jar.
  • Daikon
    • Wash the daikon and trim top and bottom, removing any rootlets.
    • Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices.
    • Place in large non metallic mixing bowl.
  • Napa
    • Wash the napa in cold water and separate any green leaves.
    • Quarter cabbage from top to bottom and remove the solid mass at the root end.
    • Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon. .
    • Lightly sprinkle with 1 tablespoon salt and toss, add the remaining salt and toss again.
    • Let stand for at least twenty minutes.
  • Nashi Pear
    • Peel the Nashi, quarter it, and cut in 1/8 inch thick slices.
    • Add to top of mixing bowl.
  • Garlic
    • Trim the hard top from the garlic then thin slice from top to bottom.
    • Add to top of mixing bowl.
  • Peppers
    • Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom.
    • Add to top of mixing bowl.
  • Green Onion
    • Trim top and bottom of the spring onion and wash in cold water.
    • Cut into 1 1/2 inch sections and add to mixing bowl.


  • Toss all ingredients in the mixing bowl until well mixed.
  • Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
  • Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
  • Refrigerate and serve cold.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/40 of a recipe (2.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 6.11

Calories From Fat (6%) 0.39

Calories From Protein (12%) 0.72

Calories From Carbohydrates (82%) 5

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 0.05g <1%

Saturated Fat 0.01g <1%

Monounsaturated Fat 0.01g

Polyunsaturated Fat 0.02g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 700.94mg 29%

Potassium 52.05mg 1%

Total Carbohydrates 1.38g <1%

Fiber 0.33g 1%

Sugar 0.71g

Sugar Alcohols 0g

Net Carbohydrates 1.04g

Protein 0.29g <1%

Vitamin A 66.66IU 1%

Vitamin C 6.11mg 10%

Calcium 13.78mg 1%

Iron 0.09mg <1%

Vitamin E 0.05mg <1%

Vitamin D 0IU 0%

Thiamin 0.01mg <1%

Riboflavin 0.01mg <1%

Niacin 0.09mg <1%

Vitamin B6 0.05mg 2%

Folate 11.48mcg 3%

Vitamin B12 0mcg 0%

Pantothenic Acid 0.02mg <1%

Vitamin K 9.37mcg 12%

Phosphorus 6.5mg <1%

Magnesium 3.6mg <1%

Zinc 0.05mg <1%

Copper 0.02mg <1%

Manganese 0.05mg 2%

Selenium 0.19mcg <1%

Alcohol 0g

Caffeine 0mg

Water 66.18g 0%

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