Water kimchi. Korean Water Kimchi (mul kimchi 물김치) is traditionally served as part of a Korean meal as banchan (side dish) but recently, especially in more fancy restaurants, they are served almost as apértif. Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!

During the hot days, this Mul kimchi will taste great and cool you down. And if you happen to be a pickle juice lover, rejoice as this dish comes with plenty of salty brine to sip on! Garlic, ginger, green chili pepper, green onion, korean pear, korean radish, onion, salt, water. You can Have Water kimchi using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Water kimchi

Lets Go Prepare 500 ml of water.
Lets Go Prepare 2 tsp of salt.
It's 1 tsp of glutinous rice flour.
Lets Go Prepare 100 g of red cabbage.
It's 1/2 of apple, cored and sliced.
It's 3 of garlic clove.
What You needis 2 of x 3 cm Konbu-kelp, option.
What You needis 1 of dry chill, cut in half, seeded if you prefer.
What You needis 1 tbsp of vinegar.
It's 2 tsp of sugar.

This light and refreshing radish water kimchi is a perfect kimchi for your spring and summer weather! Dongchimi (동치미) is a popular water kimchi made with Korean radish. Have you ever heard kimchi called "Nabak Kimchi"? It is a watery kimchi with cabbage and radish Just by looking at the picture of my Nabak kimchi makes my mouth water because my brain.

Water kimchi instructions

In a small pan, mix water, glutinous rice flour and salt together. Heat up and bring to the boil. Cool to room temp..
Salt the cabbage and leave for 30 minutes. Then squeeze excess water..
All the ingredients go into a jar and give it a good stir. Put the lid on tightly and leave it in the fridge for a couple of days. It possible keep it in the fridge for a couple of weeks. But this size, it’ll be finished in 2 or 3 days. Eat all the veggies with the liquid, just like a soup..

Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes. It is the radish water kimchi called Dongchimi. I think that this is one of the easiest types of kimchi that you can make. Simply cut up the ingredients and then mix them with salt and water. Download Water kimchi stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.