Korean cuisine: Mul-kimchi (Water Kimchi) Recipe

Here's a recipe for Mul-kimchi (Water Kimchi), designed for an international audience:

Mul-kimchi (Water Kimchi) Recipe

Mul-kimchi is a refreshing and mild Korean kimchi known for its clear, briny broth. It's a great side dish, especially during warmer months.

Ingredients:

• 1/2 head napa cabbage
• 1/2 Korean radish (or daikon radish)
• 1 cucumber
• 1/2 bunch green onions
• 5 cloves garlic
• 1 thumb-sized piece ginger
• 2 red chili peppers
• 1/2 cup glutinous rice paste (2 tablespoons glutinous rice flour + 1 cup water)
• Salt to taste
• 2L water

Instructions:

1. Prepare the Vegetables:
   • Separate the napa cabbage leaves, soak them in salt water, rinse thoroughly, and drain.
   • Thinly slice the radish and cucumber.
   • Cut the green onions into 2-inch lengths.
   • Thinly slice the garlic and ginger.
   • Slice the red chili peppers diagonally.
2. Make Glutinous Rice Paste:
   • In a saucepan, combine the glutinous rice flour and water.
   • Cook over low heat, stirring constantly, until it thickens into a paste.
3. Make the Kimchi Broth:
   • In a large bowl, pour 2L of water.
   • Add the glutinous rice paste, garlic, ginger, and salt to taste.
4. Combine the Ingredients:
   • In a large bowl, combine the napa cabbage, radish, cucumber, green onions, and red chili peppers.
   • Pour the kimchi broth over the vegetables.
5. Ferment:
   • Transfer the kimchi to a container and let it ferment at room temperature for about 1 day.
   • Then, refrigerate it to continue fermenting.
   • The time of fermentation depends on personal preference.

Tips:

• For a sweeter broth, you can add grated apple or pear.
• Add sliced green chili peppers for a spicier kick.
• The broth amount is very important for this recipe.