Mul kimchi (“water kimchi”) flips the usual kimchi ratio — instead of vegetables packed tightly with just enough paste to coat them, this version is mostly a light, tangy brine with radish, cabbage, and green onion floating in it. The brine itself is meant to be drunk, often alongside the vegetables or poured over rice.

Ingredients

• 1/2 Korean radish, cut into small cubes
• 1/4 head napa cabbage, cut into bite-sized pieces
• 3 green onions, cut into 1-inch pieces
• 2 tablespoons fine sea salt
• 4 cups water
• 1 garlic clove, thinly sliced
• 1 small slice fresh ginger

Step-by-Step

1. Toss the radish and cabbage with 1 tablespoon of salt and let sit for 30 minutes, then rinse and drain.
2. Dissolve the remaining tablespoon of salt into the water to make a light brine.
3. Pack the radish, cabbage, green onion, garlic, and ginger into a jar.
4. Pour the brine over, covering the vegetables completely.
5. Ferment at room temperature for 2-3 days, until lightly bubbly, then refrigerate.

How to Eat It

Mul kimchi is traditionally served cold, brine and all — sip it like a light, tangy broth, eat the vegetables as a refreshing side, or pour it over rice or cold noodles on a hot day.

FAQ

Is mul kimchi supposed to be this watery?

Yes — unlike most kimchi, the liquid is the main event here, not just a byproduct. A mostly-liquid jar with vegetables floating in it is exactly right.

Can I add gochugaru for color?

A small pinch tied in cheesecloth is sometimes used for a very light pink tint, though traditional mul kimchi is often left completely clear or just naturally tinted pink from the radish.

Save this recipe on Pinterest for your next batch.

Related: Easy Kimchi Recipe · Kkakdugi (Radish Kimchi)