Mul Kimchi (Water Kimchi or Summer White Kimchi)

Mul Kimchi is a refreshing and light version of traditional kimchi, perfect for hot summer days in Korea.

This is vegan, gluten free, low carb and low fat recipe. Dish can be prepared in 145 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Mul Kimchi (Water Kimchi or Summer White Kimchi)

Cooking Method: Marinating, Mixing Cuisine: Korean Courses: Lunch, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 5 min Rest Time 120 min Total Time 2 hrs 25 mins

Servings: 4 Calories: 200

Best Season: Summer

Ingredients

Servings

• 1 head Napa cabbage
• 1 cup Radish
• 1 cup Cucumber
• 2 stalk Green onion
• 4 clove Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Korean red pepper flakes (Gochugaru)
• 2 tablespoon Sugar
• 1 tablespoon Salt
• 4 cup Water

Instructions

1. Cut the napa cabbage into bite-sized pieces.
2. Slice the radish and cucumber thinly.
3. Chop the green onion into small pieces.
4. Mince the garlic cloves and ginger.
5. In a large bowl, combine the napa cabbage, radish, cucumber, green onion, garlic, ginger, Korean red pepper flakes, sugar, and salt.
6. Mix well and let it sit for 10 minutes.
7. Add water to the bowl and mix again.
8. Cover the bowl and let it rest in the refrigerator for at least 2 hours.
9. Serve chilled.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 50kcal

% Daily Value *

Total Carbohydrate 12g4%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.