Mul kimchi

This recipe needs advance preparation!

Mul kimchi
Random recipe review 1 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:
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

1. In a large jar or large container, combine all ingredients, and allow to sit at room temperature for 2 days.
2. 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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