Water kimchi

[medtran49]

Finally got my water kimchi started. It's Napa cabbage, daikon, Asian pear, green onions/scallions, and garlic. The brine is water, salt and a little bit of sugar. It will ferment for 2 to 4 days at room temperature and then will go into refrigerator for about a week.

We'll have it as part of the banchan in a Korean meal.

I used the recipe from Kimchi Chronicles.

 

[larry_stewart]

View attachment 64216

Finally got my water kimchi started. It's Napa cabbage, daikon, Asian pear, green onions/scallions, and garlic. The brine is water, salt and a little bit of sugar. It will ferment for 2 to 4 days at room temperature and then will go into refrigerator for about a week.

We'll have it as part of the banchan in a Korean meal.

I used the recipe from Kimchi Chronicles.

Looks good. I may give that a go.

 

[jennyema]

Mool (water in Korean) kimchi is really refreshing and delicious! Good work!