During the summer months, my favorite Korean kimchi is called “Mool” (water) Kimchi. Asian turnip, red bell pepper, scallion and garlic vegetables are brined in salt water. Once the kimchi is riped, the broth is so refreshing and delicious during those hot sweaty days!
- Asian Turnip (1)
- Red Bell Pepper (1)
- Scallion (4 stalks)
- Garlic (4 cloves)
- Kosher Salt (1 1/2 tablespoon)