How To make Turnip Water Kimchi (Korean Dong Chimi)
1 lb Chinese turnip
1 Scallion
1 tb Fresh ginger
2 c Water
2 tb Salt
2 Cloves garlic
1 ts Sugar
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2
inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun.
How To make Turnip Water Kimchi (Korean Dong Chimi)'s Videos
Mul KImchi (물김치) Vegan Water Kimchi, Korean Water Kimchi, Easy recipe 한국어 자막
Let's make Mul Kimchi today!
Mul Kimchi is a type of traditional Korean water kimchi: basically kimchi in drinkable broth. If you watched my previous kimchi videos, I believe you can make small batch of vegan kimchi and kimchi with fish sauce in it. Check out my other kimchi videos too. My son was asking me to make Mul Kimchi for a long time. Finally here it is. My son is very happy eating Mul kimchi now. :)
Ingredients
1 Napa cabbage around 2-3 lb
1 Korean Radish or Daikon 1-2 lb
2-3 Carrots 8-10 oz
1 pack of Chive 1 lb
5-7 Sweet mini peppers
1-2 Spicy Pepper
2-3 tbsp of ground or minced Garlic
3.5 tbsp of Kosher Salt (2 tbsp for making broth and 1.5 tbsp for veggie mix)
1/2 cup of Kosher Salt for salting napa cabbage
11 cups of water for making Kimchi broth
1/3 cup of brown rice flour for making Kimchi broth
You need a big container (size 7 L-8 L) for holding mul kimchi.
How to salt Cabbage:
How to make Vegan Kimchi:
How to make Kimchi w/Fish sauce:
I get these ingredients from Amazon.
Brown Rice Flour :
Organic coconut brown sugar:
Recipe and cooking by Wonju
Narration by Wonju and Isaac
Music from Youtube Music Library
Video taken by iPhone and edited by iMovie by Wonju
#물김치 #백김치 #mulkimchi #waterkimchi
Water Kimchi - Mul Kimchi Korean Recipe, 물김치
Water kimchi is a refreshing side dish for the summer. During the hot days, this Mul kimchi will taste great and cool you down.
For this recipe & others, visit my blog:
Music: cute by bensound.com
Recipe for Korean Yeolmu mulkimchi (Water Kimchi)
I made a Vegetarian version of Korean Mul Kimchi (Water Kimchi).
Yeolmu mulkimchi young summer radish water kimchi
I have another version on my blog:
Kimjang Project: Korean Radish and Cabbage Water Kimchi
Mu Baechu Mulkimchi / 무 배추 물김치 features a combination of Korean cabbage, Korean radish and onion which gives a sweet taste to the kimchi. Also, the glutinous rice paste used removes the raw taste of the vegetables and when added to the water creates a slightly starchy texture. The red chillies and green parts of the spring onion give a nice colour to the kimchi-making as it is more pleasing to the eye. And lastly, the kimchi does not use Korean red chilli pepper powder which is often used in other kimchi recipes.
Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.
The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.
To read more about the project, visit kbce.org.uk / kimjangproject.com
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Main Ingredients:
- 250g Korean cabbage
- 1kg Korean radish
- 1 Red chilli (diagonally sliced)
- 2 Spring onions (green parts only, cut into 4cm lengths)
- 50g Korean coarse sea salt (Cheonilyeom) for salting
Seasoning ingredients:
- 2 litres Mineral water
- 50g Fine sea salt
- 20g Garlic (finely chopped)
- 5g Ginger (finely chopped)
- 100g Onion (blended)
- 100ml Glutinous rice paste
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Method:
1. Cut the cabbage into bite-sized pieces, approx. 2cm x 4cm.
2. Wash twice in cold water, then sprinkle 20g of coarse sea salt over the cabbage
and leave for 20 minutes. Do not rinse.
3. Cut the radish into bite-sized lengths, approx. 1cm x 1cm x 5cm.
4. Salt the cut radish with 30g of coarse sea salt and leave for 30 minutes. Do not rinse.
5. After the cabbage and radish have been salted, mix them together.
6. Blend the onion with a little water until liquidised.
7. Put the liquidised onion as well as the garlic and ginger in a muslin bag.
8. Squeeze the ingredients in the muslin bag into a large mixing bowl with 2 litres of water in it to make the seasoning.
9. Add the glutinous rice paste and fine sea salt to the water, then stir and mix well.
10. Place the cabbage and radish mixture in a kimchi container.
11. Add the rest of the prepared vegetables to the kimchi container.
12. Pour the water into the kimchi container until all the ingredients are covered and fully submerged.
13. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two to three days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge.
Notes:
• The combination of Korean cabbage, Korean radish and onion gives a sweet taste to the
kimchi.
• Glutinous rice paste removes the raw taste of the vegetables and when added to the water creates a slightly starchy texture.
• The red chillies and green parts of the spring onion give a nice colour to the kimchi making it more pleasing to the eye.
• This kimchi does not use Korean red chilli pepper powder which is often used in other kimchi recipes.
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This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'.
Please attribute as Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.
Cubed radish kimchi (kkakdugi: 깍두기)
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How to Make Water Kimchi (Mul Kimchi 물김치) with Watermelon Radish by Kimchimari
Korean Water Kimchi or Mul Kimchi is a wonderfully cooling summer kimchi made from radishes in slightly sweet brine. Simple and easy recipe that only take 25 minutes. Ready to eat in 4 days. Recipe on my blog at kimchimari.com.
FULL RECIPE -
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