Zutaten für Mul Kimchi Water Kimchi Or Summer White Kimchi
- 1 cup daikon radish, julienned
- 2 cups filtered water
- Garlic Cloves
- 1 tablespoon sugar
- Dried Red Pepper
- 2 tablespoons kosher salt
- Scallions
- 1/4 cup red bell pepper, finely chopped (for garnish)
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Zubereitung von Mul Kimchi Water Kimchi Or Summer White Kimchi
- Combine all ingredients (except the red bell pepper garnish) in a large, clean glass jar or food-grade container. Ensure the vegetables are well-submerged in the brine.
- Cover the jar loosely with a lid or cheesecloth secured with a rubber band. Allow the kimchi to ferment at room temperature (ideally 68-72°F) for 2 days. During this time, you may see bubbles forming – this is a sign of fermentation.
- After 2 days, refrigerate the kimchi to slow down fermentation. Let it chill for at least 24 hours to develop the full flavor profile.
- Serve chilled, garnished with finely chopped red bell pepper for a touch of color and spice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
0g
Carbs
2g
