Water Kimchi (Mul Kimchi)
Categories: Korean, World Cuisine
Contributed by: Kelly CA ~~recipe courtesy of Hyungshin Song
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
DIRECTIONS
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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