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Vegetables from Korea
Mul kimchi is the general name for kimchi with more broth than solids, where the vegetables and the broth are eaten together. Lightly salted vegetables are covered with a mild brine, often reddened with chilli and sometimes thickened with rice porridge, and it is made a little at a time to eat soon, unlike dongchimi, which is made in winter to keep.
| Radish, cabbage or other seasonal vegetables | Lightly salted; tender young radish only briefly[nfm-mul] |
| Salt water | Boiled and cooled to lukewarm to make it ripen faster[nfm-mul] |
| Chilli powder wrapped in cotton cloth | Steeped in the brine for red water without cloudiness or sediment[nfm-mul] |
| SugarAbout 2 tablespoons | Added to the broth for faster ripening (nabak kimchi)[nfm-mul] |
| Green onion | In the stock for yeolmu water kimchi, with anchovy, kelp and onion[nfm-mul] |
| Solids to liquidAbout 40 to 48 | Ratio found in nabak and yeolmu water kimchi in a Seoul and Chungcheong survey[kang1995] |
Total time across the recorded steps: 10 days
What changes: Cut vegetables are salted lightly
Tender greens such as young radish are not salted for long.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mul kimchi is the general name for kimchi with more broth than solids, where the vegetables and the broth are eaten together. Lightly salted vegetables are covered with a mild brine, often reddened with chilli and sometimes thickened with rice porridge, and it is made a little at a time to eat soon, unlike dongchimi, which is made in winter to keep. Made in 4 steps over 10 days. The longest step, ripen quickly and keep cold, takes 10 days (Oh J.-Y 1999) and runs at 4–25 °C (Oh J.-Y 1999). Salt is 1.3–1.7 % (Kang Geun-ok 1995). Lactobacillus plantarum and L. pentosus in low-salt (0.2-1.0 %) radish mul-kimchi; L. plantarum and L. brevis at 3.0 % salt and Leuconostoc citrum and Leuconostoc mesenteroides ssp. mesenteroides/dextranicum (names as in the study's abstract), isolated from mul-kimchi at 0-3.0 % salt do most of the fermenting.
| Main step | 10 daysReported[oh1999] | Ripen quickly and keep cold |
|---|---|---|
| Temperature | 4–25 °CReported[oh1999] | Ripen quickly and keep cold |
| Salt | 1.3–1.7 %Reported[kang1995] | Pour the broth over the vegetables |
Mul kimchi has more broth than solids and is made to eat soon. It is less salty than winter kimchi (1.3–1.7 % against 2.3–2.7 % in one survey), and the broth is the point of the dish.
In a 1999 study of low-salt mul-kimchi (0 to 3 % salt, 10 days at 4, 15 or 25 °C), coliform and Gram-negative counts rose at first and fell as lactic acid bacteria grew and acidity rose, and Aeromonas hydrophila was among the bacteria isolated [oh1999]. The folk encyclopedia says it ripens fast in summer, so it is made in small amounts and kept in the refrigerator [nfm-mul].
Hazards the sources name: Aeromonas hydrophila, a Gram-negative bacterium isolated from mul-kimchi; Gram-negative and coliform counts rose early and fell as lactic acid bacteria grew and acidity rose.
Every number is labelled with how it is known. How this atlas is made
Older people preferred water kimchi, and the Buan Kim head family always set it on the elders' table.
