Mul Kimchi Water Kimchi Or Summer White Kimchi Food

MUL KIMCHI (WATER KIMCHI OR SUMMER WHITE KIMCHI)

Mul Kimchi (Water Kimchi or Summer White Kimchi) image

Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.

Provided by SpiceBunny

Categories Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish

Steps:

In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

Nutrition Facts : Calories 32.8, Fat 0.2, SaturatedFat 0.1, Sodium 925.4, Carbohydrate 7.3, Fiber 2.4, Sugar 4.4, Protein 1.2

WATER KIMCHI (MUL KIMCHI)

Water Kimchi (Mul Kimchi) image

Provided by Food Network

Categories side-dish

Time P2DT15m

Yield about 2 1/2 quarts

Number Of Ingredients 8

Ingredients

1 pound Chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
2 large or 3 small cloves garlic, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish

Steps:

In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

KOREAN CABBAGE KIMCHI

Korean Cabbage Kimchi image

This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.

Provided by Benthe Danish

Categories Vegetable

Time P3DT20m

Yield 6 Cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons pickling salt
1 teaspoon pickling salt
6 cups water
2 lbs Chinese cabbage, Napa
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced ginger, fresh
2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
1 teaspoon sugar

Steps:

Dissolve the 3 tablespoons salt in the water.
Cut the cabbage into cut into 2-inch squares.
Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
Weight the cabbage down with a plate.
Let the cabbage stand for 12 hours.
Drain the cabbage, reserving the brine.
Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
Pack the mixture into a 2-quart jar.
Pour enough of the reserved brine over the cabbage to cover it.
Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
Remove the brine bag, and cap the jar tightly.
Store the kimchi in the refrigerator, where it will keep for months.

Nutrition Facts : Calories 16.5, Fat 0.2, Sodium 1948.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.6, Protein 1.1

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