Mul Kimchi — Refreshing Water Kimchi (물김치)

Pan-Korean; the refreshing water kimchi tradition has regional variations across all provinces, with summer versions particularly valued in the hot central plains

Mul kimchi is the broader category of water-based kimchi, of which nabak kimchi is one variety. The defining characteristic is a watery, brothy brine that is intended to be consumed as much as the vegetables themselves. Mul kimchi uses a wide range of vegetables — radish, cabbage, cucumber, green onion, Asian chive — submerged in a delicately seasoned liquid that ferments slowly and cleanly. The result is a drink-eat hybrid that functions as digestive, palate cleanser, and refreshment simultaneously. In summer, mul kimchi is served ice-cold or with ice chips.

• Closest parallel is the Eastern European kvass tradition — fermented grain or vegetable water consumed as a beverage — and Korean sikhye (식혜, sweet rice water) in its dual food-drink function

Mul kimchi brine consumed cold cuts through the heaviness of fatty grilled meats, rich stews, and oily banchan. The effervescent acidity prepares the palate for the next bite and aids digestion in a long, multi-course Korean meal.