Mul Kimchi Water Kimchi or Summer White Kimchi

Quench your summer cravings with Mul Kimchi, also known as Water Kimchi or Summer White Kimchi—a light, refreshing, and mildly tangy Korean delicacy that's perfect for warmer months. This recipe combines crisp Napa cabbage, crunchy Korean radish, and sweet Asian pear, all submerged in a delicate brine infused with garlic, ginger, and a touch of Korean red chili pepper for optional heat. Unlike its fiery red counterpart, this white kimchi is free of gochugaru, making it a milder and more refreshing choice for those who prefer subtle flavors. The addition of a silky rice paste enhances the texture of the brine, while a short two-day fermentation at room temperature brings out its bright, slightly tangy taste. Serve it chilled as a palate-cleansing side dish or a hydrating soup-like accompaniment to any meal—Mul Kimchi is a must-try staple for lovers of Korean cuisine seeking a cooling, probiotic-rich treat.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 head Napa cabbage
• 1 medium Korean radish (mu)
• 1 small Carrot
• 1 small Asian pear
• 3 stalks Green onion
• 5 cloves Garlic
• 1 inch piece Ginger
• 1 small Korean red chili pepper (optional)
• 2 tablespoons Kosher salt
• 1 teaspoon Sugar
• 1 tablespoon Rice flour
• 6 cups Water
• 1 tablespoon Salt (for brine)

Directions

Step 1

Cut the Napa cabbage into bite-sized squares and place them in a large mixing bowl.

Step 2

Slice the Korean radish into thin matchsticks, the carrot into fine julienne, and the Asian pear into thin slices. Add them to the bowl of cabbage.

Step 3

Cut the green onions into 2-inch pieces and mix them into the vegetables.

Step 4

In a small pot, mix 1 tablespoon of rice flour with 1/2 cup of water. Heat over medium heat while stirring continuously to create a thin rice paste. Allow it to cool to room temperature.

Step 5

Using a food processor or blender, blend garlic, ginger, and the optional Korean red chili pepper with 1/4 cup of water until smooth.

Step 6

In a separate bowl, prepare the brine by dissolving 1 tablespoon of salt and 1 teaspoon of sugar into 6 cups of water. Stir in the cooled rice paste and the blended mixture from the previous step.

Step 7

Pour the prepared brine over the vegetables, ensuring they are completely submerged. Use weights if necessary to keep them under the liquid.

Step 8

Transfer the mixture to an airtight container or glass jar, leaving some space at the top for expansion. Seal the lid tightly.

Step 9

Allow the kimchi to ferment at room temperature for two days. Then, move it to the refrigerator to slow the fermentation process.

Step 10

Serve chilled as a refreshing side dish. Mul Kimchi is best enjoyed within two weeks for its crisp texture and fresh flavor.

Nutrition Facts

Serving size	(3455.1g)

Amount per serving	% Daily Value*
Calories	530.7

Total Fat 3.4g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 9692.4mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 32.8g	0%
Total Sugars 54.2g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 1051.7mg	0%
Iron 7.4mg	0%
Potassium 4571.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.1%

Protein: 15.4%

Carbs: 78.5%