#short #koreanfood #mukbang
Mulkimchi (literally “water kimchi”) is the typical type of kimchi dish to enjoy during hot summer days. It’s easy to make and so refreshing! I only made a small container of Mulkimchi since my fridge is so smol hehe.
Recipe:
80g cabbage
50g radish
60g small radish
1/2 carrot
40g red chili pepper
1/2 small red bell pepper
1/2 apple
5g crushed ginger
1 medium-sized onion
3 garlic cloves
1 1/3 tbsp salt
2 tbsp honey
300ml water
1) Start by slicing the cabbage, radish, small radish and carrot into bite-sized pieces. Transfer them into a bowl and add 1 tbsp salt, let rest for about 30 minutes. After 30 minutes, run a quick check and make sure that the cabbage is soft enough and bendable but it shouldn’t be mushy. The same goes for the rest of the vegetables. Remove excess water and let drain.
2) Slice bell pepper, apple, and onion. Transfer them into a blender, crushed garlic and mix with garlic and 200ml water.
3) Transfer the mixture into a container and add 1/3 salt, 2 tbsp honey amd 100ml additional water. Stir well.
4) Add the salted cabbage-radish-carrot mix to the container. Close the lid and keep it at room temperature for 1 day.
5) Make a taste check and add salt or honey to your liking. Keep it in the fridge. Enjoy with wheat noodles or rice on hot temperature days 🥰