Mul Kimchi (Water Kimchi or Summer White Kimchi)
Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.
- 1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
- 1 1/2 quarts water
- 3 small garlic cloves, minced
- 1 teaspoon sugar
- 1 dried red pepper
- 1/2 tablespoon salt
- 2 scallions, sliced into 2-inch pieces
- 1/2 cup red bell pepper, julienned for garnish
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.