Refreshing Korean Radish Water Kimchi

Refreshing Korean Radish Water Kimchi is a crisp, tangy, and lightly spiced Korean side dish that feels like a bowl of pure refreshment. Made with sweet Korean radish (mu), napa cabbage, fresh garlic, ginger, and green onions, it’s submerged in a clear, savory-sweet brine that ferments into a bubbly, probiotic-rich treasure. This dish is a staple during warmer months but is enjoyed year-round for its clean, thirst-quenching taste.

What makes water kimchi so unique is its delicate flavor compared to traditional spicy kimchi. Instead of a thick chili paste, the brine remains clear and slightly sweet, allowing the radish’s natural crunch and mild peppery notes to shine. In Korea, families often enjoy mul kimchi alongside rice, grilled meats, or even as a palate cleanser during heavy meals.

Easy to prepare, this recipe is perfect for those new to fermentation — no special equipment required, just time and patience for the flavors to develop beautifully. Cool, crisp, and probiotic-packed, it’s a taste of Korea in every refreshing spoonful.

Recipe Yield: 8 servings

INGREDIENTS

6 cups Korean radish (mu), peeled and cut into 1-inch cubes
6 cups filtered water
3 tbsp coarse sea salt
2 tbsp sugar
6 cloves garlic, smashed
1-inch piece fresh ginger, sliced
5 green onions, cut into 2-inch pieces
2 fresh red chili peppers, sliced (optional, for color and mild heat)
1 cup napa cabbage, cut into bite-size pieces
2 tbsp Korean coarse chili flakes (gochugaru) — optional, for light color
1 medium carrot, julienned

INSTRUCTIONS

1. Prepare the radish:
Place radish cubes in a large mixing bowl. Sprinkle with coarse sea salt and toss well. Let sit for 30 minutes, tossing halfway, to draw out moisture.

2. Rinse and drain:
After 30 minutes, rinse radish cubes under cold water to remove excess salt. Drain thoroughly and transfer to a clean large glass jar or fermentation container.

3. Build flavor base:
Add garlic, ginger, green onions, chili peppers, napa cabbage, carrots, and gochugaru (if using) into the jar with radish cubes. Mix lightly to distribute.

4. Make the brine:
In a separate bowl, combine filtered water with sugar and stir until dissolved. Pour brine over the radish mixture, ensuring all vegetables are submerged. Leave at least 1 inch of headspace in the jar.

5. Ferment:
Cover loosely with a lid or cloth. Leave at room temperature (65–75°F) for 1–2 days until the liquid develops a lightly tangy aroma. Taste after 24 hours — when slightly sour and fragrant, it’s ready for refrigeration.

6. Chill and serve:
Transfer to the refrigerator to slow fermentation. Serve cold, making sure to ladle both crunchy radish pieces and refreshing brine into each bowl.

Helpful Tips to Perfect This Recipe

Use Korean Radish (Mu): This variety is denser, sweeter, and more crisp than regular daikon, giving the kimchi its authentic crunch and flavor.
Fermentation Time: Shorter fermentation (1 day) gives a milder flavor, while 2–3 days at room temperature creates a deeper tang — adjust to your taste.
Brine Clarity: Always use filtered or bottled water to avoid chlorine, which can interfere with fermentation and cause cloudiness.

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