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 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.


  • 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.