🌱 Vegan🌶️ Spicy
Mul Kimchi
물김치
mul-gimchi
This kimchi is made by soaking radish and napa cabbage in salted water, characterized by its abundant broth, coolness, and sour taste. As fermentation progresses, the broth becomes more sour and tangy. It is mainly eaten as a side dish and is kept cool in the refrigerator during summer.
Ingredients
How it's made
- 1Clean the radish and napa cabbage and cut them into appropriate sizes.
- 2Soak the radish and napa cabbage in salted water to remove excess moisture.
- 3Mix red pepper powder, garlic, and ginger to create a seasoning.
- 4Add the seasoning to the salted radish and napa cabbage, mix well, and add water to ferment.