Water kimchi (mul kimchi/물김치) is a mild, soupy kimchi where vegetables float in a tangy, slightly sweet brine. The liquid is as prized as the vegetables - often drunk as a refreshing probiotic beverage.
Types of Water Kimchi
- Dongchimi: White radish water kimchi, traditional winter variety
- Nabak kimchi: Square-cut vegetables in pink-tinged brine
- Yeolmu mul kimchi: Young summer radish in brine
Ingredients
Makes about 2 litres
Vegetables
- 300g Korean radish, cut into 3cm cubes
- 200g napa cabbage, cut into 5cm pieces
- 100g cucumber, sliced
- 3 spring onions, cut into 5cm pieces
Brine
- 1.5 litres water
- 3 tablespoons sea salt
- 1 tablespoon sugar
- 3 cloves garlic, sliced
- 15g ginger, sliced
- 1 fresh red chilli, sliced (optional)
Instructions
Step 1: Prepare Brine
- Dissolve salt and sugar in water
- Add garlic and ginger slices
- Add chilli if using (for slight colour)
Step 2: Salt Vegetables
- Toss radish with 1 tablespoon salt
- Let sit 30 minutes, then rinse
Step 3: Combine
- Place all vegetables in a large jar or container
- Pour brine over to cover completely
- Weigh down vegetables to keep submerged
Step 4: Ferment
- Cover loosely and leave at room temperature 2-3 days
- Taste the brine daily - should become pleasantly tangy
- Refrigerate when sour enough for your taste
How to Serve
- As a side dish: Serve vegetables in a small bowl with brine
- Drink the brine: Sip cold as a probiotic digestive
- With cold noodles: Use as soup base for naengmyeon
- Hot weather refresher: Ice-cold mul kimchi on a hot day
Storage
Keeps 2-3 weeks refrigerated. The brine continues developing flavour - it's often better after a week in the fridge.
