Ingredients with Measurements:
- 1 head of Napa cabbage (about 2 pounds)
- 1/2 cup of coarse sea salt
- 6 cups of water
- 1/2 cup of Korean chili flakes (gochugaru)
- 1/4 cup of fish sauce
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of chopped scallions
- 1 tablespoon of sugar
- 1/2 cup of water
Special equipment needed:
- Large mixing bowl
- Colander
- Rubber gloves
- Airtight container
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
2. In a large mixing bowl, dissolve the sea salt in 6 cups of water. Add the cabbage pieces and mix well. Let it sit for 2 hours, stirring occasionally.
3. Rinse the cabbage thoroughly under running water and drain in a colander for 30 minutes.
4. In a separate mixing bowl, combine the chili flakes, fish sauce, garlic, ginger, scallions, sugar, and 1/2 cup of water. Mix well.
5. Put on rubber gloves and mix the seasoning paste with the drained cabbage until well coated.
6. Transfer the mul kimchi into an airtight container and press down firmly to remove any air pockets. Leave about 1 inch of space at the top.
7. Seal the container and let it ferment at room temperature for 1-2 days, depending on your preference. Once it starts to bubble, it's ready to eat.
Time:
Preparation time: 3 hours
Cooking time: 1-2 days
Temperature:
Room temperature
Serving size:
6-8 servings
Nutritional information:
Calories: 70
Fat: 1g
Carbohydrates: 14g
Protein: 4g
Sodium: 2000mg
Substitutions for ingredients:
- Korean chili flakes (gochugaru) can be substituted with regular chili flakes or paprika.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced radish or carrots for extra crunch.
- Use pear or apple puree instead of sugar for a sweeter taste.
- Add oysters or shrimp for a seafood twist.
Tips and tricks:
- Use coarse sea salt instead of table salt for better absorption.
- Wear rubber gloves when mixing the seasoning paste to avoid chili burns.
- Press down the kimchi firmly to prevent air pockets that can cause spoilage.
- Taste the kimchi every day during fermentation to check for sourness.
Storage instructions:
Store the mul kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Mul kimchi is traditionally eaten cold, but it can be heated up in a pan or microwave if desired.
Presentation ideas:
Serve the mul kimchi in a small bowl or plate as a side dish.
Garnishes:
Garnish with sesame seeds, sliced scallions, or chopped cilantro.
Pairings:
Mul kimchi pairs well with grilled meats, rice dishes, or soups.
Suggested side dishes:
Serve with other Korean side dishes such as pickled vegetables, steamed eggs, or tofu.
Troubleshooting advice:
- If the kimchi is too salty, rinse it under running water before serving.
- If the kimchi is too sour, reduce the fermentation time next time.
Food safety advice:
- Use clean utensils and containers to prevent contamination.
- Make sure the kimchi is fully submerged in the seasoning paste to prevent spoilage.
Food history:
Mul kimchi is a type of watery kimchi that originated in the southern region of Korea. It is traditionally eaten during the summer months when fresh vegetables are abundant.
Flavor profiles:
Mul kimchi has a spicy, sour, and slightly sweet flavor with a crunchy texture.
Serving suggestions:
Serve the mul kimchi as a side dish with rice and other Korean dishes.
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Region: Korean