Mul kimchi: Difference between revisions
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">1</span>/5</span> | |||
<span class="reviewDesc">🤮🤮🤮🤮🤮</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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Revision as of 15:36, 27 December 2021
This recipe needs advance preparation!
| Mul kimchi | |
|---|---|
Random recipe review1 1/5 🤮🤮🤮🤮🤮 Klapaucius |
| Servings: | Serves 4 |
| Calories per serving: | 48 |
| Ready in: | 2 days, 15 |
| Prep. time: | 2 days, 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th December 2012 |
A very common accompaniment to Korean meals, mul kimchi is a water pickle and this one is made with radishes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g mooli, peeled and cut into 2 cm chunks
- 4-8 Cloves garlic, finely diced
- 2 teaspoons sugar
- 720 ml water
- 1 large spring onion, cut into 3 cm lengths
- 1 large red pepper, julienned
- 1-2 teaspoons dried chilli flakes
Method
- In a large jar or large container, combine all ingredients, and allow to sit at room temperature for 2 days.
- Serve cold.
Serving suggestions
Serve as a side dish to Korean main courses.
Variations
In theory, this should be made with Korean radishes, which look a bit like turnips. I am not sure if they are readily available in the UK, so I have suggested that you use mooli (daikon) instead.
Chef's notes
The kimchi may be stored, chilled, for up to 1 week.
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