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.
Ingredients
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
Brine
2 quarts water
2 tablespoons salt
1 teaspoon sugar
Directions
Preparation
- 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 a large nonmetallic 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.
Mix
- 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.