Korean Sedum Water Kimchi
Dolnamul mul kimchi is a Korean water kimchi made with sedum greens, Korean radish, pear, and scallions fermented in a light, clear brine. Thinly sliced radish is salted to draw out moisture, while julienned pear dissolves natural sweetness into the liquid. Wrapping gochugaru in cheesecloth and steeping it in the brine imparts a gentle chili aroma and pale blush of color without clouding the broth. The sedum is added last to preserve its crisp, succulent texture. One day of fermentation at room temperature generates a mild effervescence and refreshing tang, after which the kimchi is refrigerated and served cold. Ladled over rice as a cold soup, this seasonal preparation captures the vitality of early spring.
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Instructions
- 1
Pick out wilted leaves from the sedum, rinse quickly in cold water, and drain well.
- 2
Julienne the radish into thin 3 cm strips, cut pear to match, and slice scallions into 4 cm lengths.
- 3
Bring water to a boil, dissolve salt and sugar, then turn off the heat and cool the brine completely.
- 4
In a bowl, mix a little cooled brine with red pepper flakes, garlic, ginger, and fish sauce to make seasoning liquid.
- 5
Place radish, pear, scallion, and sedum in a kimchi container, then pour in the seasoning liquid and remaining brine.
- 6
Ferment at room temperature for 8 to 12 hours, then refrigerate and serve chilled within 1 to 2 days.
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