Mul Kimchi (Water Kimchi Or Summer White Kimchi) - cooking recipe

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
Preparation
    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.

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