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Water Kimchi (Mul Kimchi)

Categories: KoreanWorld Cuisine
Contributed by: Kelly CA ~~recipe courtesy of Hyungshin Song


  • 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 


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.