Mul kimchi, also known as sweet kimchi, is so underrated. It’s very refreshing and not spicy; it’s more of a cold soup-style kimchi that’s best eaten with noodles on a hot summer day. My mom likes to add some pine nuts for crunch and a splash of Sprite when serving for some extra carbonation.
Mul Kimchi (Sweet Kimchi)
Serves | 8 to 10 |
- ¼ cup salt
- ¼ cup sugar
- 12 cups water
- 4 cups bite-size pieces napa cabbage
- 2 cups bite-size pieces radish
- 3 stalks scallions, cut into 1-inch pieces
- 1 pack watercress (optional)
- 5 cloves garlic, thinly sliced
- 1 tsp thinly sliced ginger
- 1 Tbsp gochugaru
- 1 apple, coarsely chopped
- splash of Sprite or similar lemon-lime soda
| Preparation | In a glass jar, dissolve salt and sugar in water. Add cabbage, radish, scallions and watercress, if using. Add garlic, ginger, gochugaru and apple. Seal jar and store in a cool, dark room for one day and then refrigerate for three to four days before serving. Serve with a splash of Sprite or similar lemon-lime soda.
This is a staple side dish in Korea. Many side dishes are made to last a long time, and this recipe is no exception. If you go to any Korean restaurant, I’m sure a version of this will be on the table.