Refreshing Radish Water Kimchi (Mumul Kimchi)
Easy Recipe for Clear Radish Water Kimchi – No Chili Powder!
This Mumul Kimchi recipe is designed to be gentle and refreshing, highlighting the natural flavors of the ingredients without the spiciness of chili powder. It’s perfect for those with sensitive stomachs or anyone looking for a mild, cooling side dish. It’s especially thoughtful to make for loved ones who prefer less spicy foods. Enjoy the crisp texture and subtly sweet, savory broth that makes this kimchi a delightful addition to any meal!
Main Ingredients
- 2 whole Napa cabbages
- 1/2 medium radish
- 3 red chili peppers
- 12 red dates
Broth Ingredients
- 1L water
- 2 bouillon cubes (anchovy, kelp, etc.)
Flour Paste Ingredients
- 2 Tbsp all-purpose flour
- 200ml water
Water Kimchi Brine Ingredients
- 6L water (bottled or filtered)
- 1 ripe pear
- 1 onion
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp anchovy sauce
- 2 Tbsp fish sauce (e.g., Kkanari)
- 4 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp sea salt (for seasoning)
For Salting Cabbage
- 400g coarse sea salt
- 1L water
- 2 bouillon cubes (anchovy, kelp, etc.)
Flour Paste Ingredients
- 2 Tbsp all-purpose flour
- 200ml water
Water Kimchi Brine Ingredients
- 6L water (bottled or filtered)
- 1 ripe pear
- 1 onion
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp anchovy sauce
- 2 Tbsp fish sauce (e.g., Kkanari)
- 4 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp sea salt (for seasoning)
For Salting Cabbage
- 400g coarse sea salt
- 6L water (bottled or filtered)
- 1 ripe pear
- 1 onion
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp anchovy sauce
- 2 Tbsp fish sauce (e.g., Kkanari)
- 4 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp sea salt (for seasoning)
For Salting Cabbage
- 400g coarse sea salt
Cooking Instructions
Step 1
First, let’s prepare the clear broth that forms the base of this delicious water kimchi. Simply add 2 bouillon cubes to 1 liter of water and bring to a boil. This will create a quick and flavorful broth. Set it aside.
Step 2
Clean the Napa cabbages by removing any dirty outer leaves. Trim the tough base and separate the leaves into bite-sized pieces. Place the cut cabbage in a large bowl. Sprinkle 400g of coarse sea salt evenly over the cabbage, tossing gently to ensure each piece is coated. Let it sit for about 1 hour to wilt and soften.
Step 3
Peel the radish and wash it thoroughly. Cut it into bite-sized, thin slices (nabak-style). In a separate bowl, add the sliced radish and sprinkle about half a cup (approx. 100g) of coarse sea salt. Toss gently and let it salt for about 15 minutes. Be careful not to over-salt, as it can become mushy.
Step 4
After salting for 1 hour, rinse the cabbage 3 times under cold running water to remove excess salt. Drain the rinsed cabbage thoroughly in a colander or sieve for about 30 minutes. This step is crucial to prevent the kimchi from becoming too salty later on.
Step 5
Gently rinse the salted radish 1-2 times under cold running water to remove any saltiness. Drain the radish well and set aside.
Step 6
To thicken the kimchi brine and add a subtle body, we’ll make a simple flour paste. In a small pot, whisk together 2 tablespoons of flour with 200ml of water until smooth. Cook over low heat, stirring constantly, until it thickens into a thin, smooth paste. Let it cool completely.
Step 7
Now, let’s prepare the flavorful brine base. Peel and chop the pear and onion, then blend them into a smooth purée. Strain the purée through a cheesecloth or fine sieve to extract the clear juice. Discard the pulp. To this clear juice, add 2 tablespoons of anchovy sauce, 2 tablespoons of fish sauce, 4 tablespoons of plum extract, and 2 tablespoons of sugar. Mix well to combine.
Step 8
In a large kimchi container or pot, pour in the prepared broth (1L) and 6 liters of fresh water. Add the seasoned pear and onion juice mixture from step 6. Stir everything together to create the main kimchi brine.
Step 9
Finally, carefully place the drained salted cabbage and radish into the kimchi brine. Thinly slice the red chili peppers and add the red dates. Your delicious Mumul Kimchi is ready! For best flavor, let it sit at room temperature for about a day to ferment slightly before refrigerating and serving cold.
