Most American people know kimchi, but they don’t know mul-kimchi(or white kimchi). Do you know kimchi? If you saw kimchi, maybe it was red color kimchi. But I want to talk about white kimchi, it is not spice and hot. So, most American people and other countries people to eat white kimchi easily. Usually, most Korean like mul-kimchi.
Mul-kimchi is a side-dish, so Korean people eat it with rice. But sometimes Korean people eat it with noodle. Our family like mul-kimchi, we eat it with noodle. In spring, I made mul-kimchi so many times, and I ate it with noodle. It was very sweet and sour. If you try to eat, you can know mul-kimchi is good too.
I introduce the recipe by following web site.
Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.
Ingredients
1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish
1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish
Directions
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
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