It’s Friday night during quarantine life and realized I haven’t blogged for the week! Is it just me or is time passing so quickly now? It dragged on in March when the pandemic broke and then April was over in a blink! This first week in May came and went and my mind is still in April 🤦♀️. As I brainstormed what to write and scrolled through my archives, I saw that back in 2014, I attended a fermentation conference and wrote about Mul Kimchi! What is Mul Kimchi? Mul Kimchi is water-based kimchi that literally anyone can make with everyday ingredients. I remember feeling so empowered learning how incredibly easy it is to make. I’m republishing this older post to inspire you to make your own jar! It’s a great way to fight food waste.
Mul Kimchi (Water Kimchi)
- 1 tablespoon salt to taste
- 1 tablespoon sugar to taste
- 1 teaspoon chili powder to taste
- 1 clove garlic, sliced
- 1 carrots, sliced
- 1-2 scallion, chopped
- 1 daikon
- 2 cups Napa Cabbage
- Slice vegetables into bite-size pieces and place into a mixing bowl.
- Add garlic into mixing bowl.
- Liberally add salt and sugar and hand mix vegetables. The vegetables should start to react to the salt and emit liquid.
- Add chili powder to taste.
- Fill a jar with the vegetable mixture.
- Pour in water so it completely covers the vegetables. Tightly close the lid and shake the jar gently.
- Taste water to see if it needs any more seasoning.
- Leave closed jar out for 1-3 days at room temperature.
- The flavors should start to mature. When it reaches a flavor you are satisfied with, store the jar in the fridge.
What can you do with your new kimchi loot?
- Eat it on its own with rice or as a side to your main dish.
- Top your ramen with it.
- Make a kimchi omelet.
Question: What are your favorite ways to eat kimchi?
Disclaimer: This article was originally posted in 2014. It has been revamped to remove defunct links to events and companies that no longer exist. This recipe is still pretty tasty. It being so easy and great for eliminating waste makes it perfect for your quarantine adventures! Other quarantine-friendly recipes recently include Dalgona Coffee, Vietnamese Iced Coffee, and Imitation Crab Scrambled Egg Toast.
Follow my eating adventures and happenings on Instagram. You can also see what is catching my attention in the food world on Twitter and Facebook. I also recently launched a Patreon to share some behind the scenes of running a food and travel blog! I just joined TikTok and relaunched my Youtube too!
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