Radish and Pear Mul (Water) Kimchi

Radish and Pear Mul (Water) Kimchi

This is mul kimchi, which you'll want to enjoy regardless of what vegetables are in season. Of course it's great in summer, but it's also delicious in the cold winter, with yakiniku barbecue or hot pot.

Ingredients: 5-6 servings

Daikon (white radish)
20 cm
1-4 leaves
Asian pear
Red chili peppers (sliced into rounds)
as many you like
3-4 cloves
Sliced ginger
3-4 slices
Rock salt (or regular salt)
1 tablespoon
2 teaspoons
Kombu for dashi stock
3 cm
Mineral water (spring water, etc)
700-800 ml


1. Slice the carrots, cucumbers, and radish into 4-5 mm slices, and chop up the cabbage roughly. Finely julienne the garlic and ginger.
2. Prepare 7-8 mm pear slices and 2-3 slices of lemon for fragrance.
3. Salt the vegetables except for the pear and lemon and let sit until they begin to dehydrate. The water produced from the vegetables you've salted is their juice, so rather than discarding it, use that too in the brine
4. Combine the chili pepper slices, garlic, ginger, sugar to help the fermentation, lemon, kombu for dashi stock, and mineral water, and mix together well.
5. Once you've adjusted the salt level, transfer it to a container and leave at room temperature for about 2 hours to half a day in summer, 2-3 days in spring or fall, or 4-5 days in winter. Then, store it in the refrigerator.
6. As it ferments, the color of the vegetables will change and it will become thicker and more acidic. Decide when you want to eat it and enjoy.
7. [Mul kimchi juice] The juice, brimming with plant-based lactobacillus, is supposed to be very good for your body. It has about 20 times more lactobacillus as nukazuke pickles.
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Story Behind this Recipe

This mul kimchi is especially tasty in the hot summer, but my family eats it no matter what season. It's also delicious with ingredients like apples, watermelon (the white part), and Japanese parsley. This is fundamentally a mild kimchi, but when we got some fresh red chili, we added it liberally and enjoyed.