Mul Kimchi, The Refreshing Watery Kimchi You Didn’t Know You Needed

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 Mul Kimchi, also known as “water kimchi,” is one of the most refreshing and light variations of Korea’s famous fermented foods. Unlike the spicy, bold flavors of traditional kimchi, Mul Kimchi is mild, subtly sweet, and thirst-quenching. It feels like a chilled soup with vegetables floating in a tangy, fizzy broth. This dish has been a summer favorite in Korea for centuries, helping people stay cool while still enjoying all the health benefits of fermented foods. If you’ve never tried Mul Kimchi, you might be surprised at how simple and delightful it is to make at home.

What Makes Mul Kimchi Different

The beauty of Mul Kimchi lies in its broth. Instead of being coated with spicy chili paste, the vegetables are immersed in a salty, slightly sweet brine that ferments naturally. Apples, pears, or even a handful of berries can be added to infuse natural sweetness into the broth, while garlic and ginger add depth of flavor.

Unlike most kimchi varieties, Mul Kimchi doubles as both a side dish and a refreshing drink. Many people enjoy sipping the chilled, sparkling broth directly from the bowl. It’s no wonder this dish has become a staple during warm months.

Ingredients for Homemade Mul Kimchi (Serves 6–8)

Here’s a beginner-friendly recipe that uses everyday ingredients.

Vegetables & Fruits:

  • 1 small napa cabbage (about 1 kg / 2.2 lbs)
  • 1 medium Korean radish or daikon (about 500 g / 1 lb), sliced into thin sticks
  • 1 medium carrot (100 g / 3.5 oz), cut into thin matchsticks
  • 5 scallions, cut into 5 cm (2-inch) pieces
  • 1 small apple (150 g / 5 oz), thinly sliced
  • 1 small pear (150 g / 5 oz), thinly sliced
  • 2 fresh red or green chili peppers, slit open (optional for mild heat)

Seasoning:

  • 2 cloves garlic, thinly sliced
  • 1 slice ginger (5 cm / 2 inches, about 20 g / 0.7 oz), thinly sliced
  • 2 tbsp coarse sea salt (30 g)
  • 1 tsp sugar (5 g)
  • 8 cups water (2 liters)

Step-by-Step Instructions

1. Prepare the vegetables
Wash the napa cabbage thoroughly. Cut it into 2-inch (5 cm) wide pieces. Slice radish and carrot into thin matchsticks. Cut scallions into short pieces. Slice apple and pear thinly, leaving the peel on for extra flavor.

2. Make the brine
In a large bowl, dissolve 2 tbsp of sea salt and 1 tsp of sugar in 8 cups (2 liters) of water. Stir until fully dissolved.

3. Assemble the kimchi
Place the cabbage, radish, carrot, scallions, apple, pear, garlic, and ginger into a large glass jar or container. Pour the salted water over the vegetables until everything is submerged. Add chili peppers if you want a mild kick.

4. Fermentation process
Leave the jar at room temperature for 1–2 days. The broth should begin to develop a tangy, lightly fizzy flavor. Once it reaches your preferred taste, transfer it to the refrigerator. The cold temperature will slow down fermentation while keeping the broth crisp and refreshing.

5. Serve and enjoy
Mul Kimchi tastes best when chilled. Serve it with a bowl of rice, alongside grilled meat, or simply drink the broth on its own.

Tips for Perfect Mul Kimchi

  1. Adjust saltiness – If you prefer a lighter broth, reduce the salt to 1.5 tbsp. For a stronger flavor, increase slightly.
  2. Play with fruits – Apple and pear are common, but you can experiment with grapes, Asian plums, or even citrus slices for a twist.
  3. Fermentation speed – In warmer climates, Mul Kimchi may ferment faster, so taste it daily. In cooler environments, it may take 3 days.
  4. Storage – Always keep Mul Kimchi in the refrigerator after the initial fermentation. It can last up to 3 weeks, though the flavor gets stronger over time.

Health Benefits of Mul Kimchi

  • Hydration Boost: With its high water content, Mul Kimchi doubles as food and drink.
  • Gut-Friendly Probiotics: Fermentation creates beneficial bacteria that aid digestion.
  • Low in Calories: A light side dish that won’t weigh you down.
  • Immune Support: Garlic, ginger, and nutrient-rich vegetables provide natural antioxidants.

Final Thoughts

Mul Kimchi is more than just another kimchi recipe—it’s a refreshing, hydrating, and health-boosting dish perfect for summer. The combination of crunchy vegetables and tangy, slightly sweet broth makes it a dish you’ll want to keep stocked in your fridge. It’s easy to make, requires only simple ingredients, and rewards you with both flavor and nutrition.

Have you tried making Mul Kimchi before? Would you like me to share a spicy variation of this recipe with chili flakes in my next post?

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