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Jun 19, 2007 07:11 AM

mul kimchi recipes?

after much googling I have yet to find a proper mul kimchi recipe. I'm looking for something that uses daikon, cabbage, or both and includes an asian pear - although it isnt the season for asian pears.

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  1. Here's one version:
    Ban Chan - Mul Kimchi (White Kimchi, Water kimchi)

    1 small daikon radish (1 to 1 1/2 lb)
    1 white napa cabbage (young Napa or napa with green leaves removed, about 1/2 lb)
    2 tablespoon salt
    8 cloves garlic, peeled
    1 nashi pear
    1 fresh red chile pepper
    2 fresh green chili pepper
    3 spring or green onion


    2 quarts water
    2 tablespoon salt
    1 teaspoon sugar



    Mix the brine in a large pitcher or 1 gallon jar.

    Prepare the Daikon and Napa:

    Wash the daikon and trim top and bottom, removing any rootlets.
    Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices.
    Place in large non metallic mixing bowl.

    Wash the napa in cold water and seperate any green leaves.
    Quarter cabbage from top to bottom and remove the solid mass at the root end.
    Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon.

    Lightly sprinkle with 1 tablespoon salt and toss, add the remaining salt and toss again.
    Let stand for at least twenty minutes.

    Peel the Nashi, quarter it, and cut in 1/8 inch thick slices.
    Add to top of mixing bowl.

    Trim the hard top from the garlic then thin slice from top to bottom.
    Add to top of mixing bowl.

    Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom.
    Add to top of mixing bowl.

    Trim top and bottom of the spring onion and wash in cold water.
    Cut into 1 1/2 inch sections and add to mixing bowl.

    Toss all ingredients in the mixing bowl until well mixed.
    Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
    Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
    Refrigerate and serve cold.


    1 Reply
    1. re: hannaone

      thats exactly what I wanted. Thanks so much