Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, often called “white gold.”
This White Asparagus Mul Kimchi is a refreshing, naturally fermented water kimchi that’s chilled, crisp, and gently fizzy.
This version is a small-batch update of my original recipe. It’s made with just one supermarket pack (500g), cut into bite-sized pieces for easier serving, and finished with fresh green chili for a brighter, fresher taste.
It’s simple, balanced, and designed to bring out the best of white asparagus in spring. Try it while the season lasts.
How This Recipe Came to Be
I first developed this recipe while preparing a kimchi masterclass focused on seasonal European produce.
At a local market, I found beautiful white asparagus at peak season and wanted to explore how it would behave in fermentation.
After testing salinity, fermentation timing, and broth balance, this mul kimchi (water kimchi) became one of my signature spring recipes.
This updated version keeps the same core idea, but makes it more practical for everyday cooking.
What Is Mul Kimchi?
Mul kimchi (물김치) means “water kimchi”, a style of Korean kimchi that’s light, brothy, and served cold.
Unlike other types of kimchi, mul kimchi has a clean, crisp profile and often includes fruits or radish juice for a refreshing base.
In this version, white asparagus takes center stage.
Grown underground to prevent photosynthesis, white asparagus has a pale, elegant color and a mild, juicy flavor. In places like Germany and the Netherlands, it’s called “white gold” and celebrated during the spring harvest.
It holds up beautifully through fermentation, absorbing the fruity, savory broth while staying crisp and tender.
Why You’ll Love This Kimchi
✔️ Naturally vegan and gluten-free
✔️ Elegant and gently effervescent
✔️ Made with easy-to-find spring ingredients
✔️ Light enough to serve with any meal, or even as a palate cleanser
Ingredients for White Asparagus Mul Kimchi
Main Ingredients
- 500 g white asparagus (1 supermarket pack)
For brining
- 12 g coarse sea salt (1 tablespoon)
- 400 ml water
For the seasoning juice
- 200 g Asian pear (or crisp apple)
- 80 g daikon radish
- ¼ small onion (~40 g)
- 2 cloves garlic
- A small piece of ginger (~5 g)
- 200 ml water
- 1 fresh green chili (instead of red chili, for a brighter flavor)
Step-by-Step Recipe for White Asparagus Mul Kimchi
1️⃣ Prep the Asparagus
Wash and peel the asparagus, especially the base.
Cut off the dry end (about 1 cm).
Cut into bite-sized pieces (2 cm, or an inch) so they’re easy to eat with the broth.
👉 This is one of the key differences in this version.
2️⃣ Brine the Asparagus
Dissolve salt in water to make a light brine.
Add asparagus and let soak for 20 minutes.
No need to rinse, as it will stay in the container.
3️⃣ Make the Broth Base
Blend the pear (or apple), daikon, and onion with water until smooth.
Add garlic and ginger, then pulse lightly so it doesn’t become overly blended.
4️⃣ Assemble the Kimchi
Strain through a fine sieve or cloth into the kimchi container, squeezing out every drop. Discard the pulp.
Add the green chili (slice or poke holes to release flavor).
Gently stir to combine everything in the same container.
5️⃣ Ferment & Store
Close the lid loosely or use a fermentation-safe lid.
Let sit at room temperature (around 15°C) for 1–2 days to kickstart fermentation.
✨ You’ll know it’s ready when you see small bubbles forming and rising through the broth.
Then transfer to the fridge to ferment slowly.
After 4–6 days, the broth becomes crisp, lightly bubbly, and perfectly tangy.
The cooler and slower the fermentation, the better the carbonation holds.
6️⃣ Serve
Serve chilled with a ladle of broth.
Enjoy as:
- a side dish
- with cold noodles
- or as a refreshing palate cleanser
Salt Guide
This version uses about 600 ml of liquid and aims for ~1.5% salinity.
Use 12 g of salt, adjusting depending on your salt type.
✔️ Tip:
Always measure salt by weight for consistent fermentation.
Serving Ideas
- As a chilled banchan (side dishes) with rice
- Stir into cold noodles
- Serve between courses as a palate cleanser
FAQ: Common Questions About White Asparagus Mul Kimchi
❓ Can I use green asparagus instead?
Yes, but the flavor will be stronger. Peel only the tougher ends and blanch briefly (about 10 seconds) before cutting & brining.
❓ How long does it keep?
It lasts several weeks in the fridge. Best within 3–4 weeks.
❓ Is this recipe vegan?
Yes, naturally vegan.
❓ Can I add other vegetables?
Yes, spring onion, young radish, or extra chili work well.
Try This Seasonal Kimchi Recipe Today!
If you’re looking for a lighter, plant-based take on Korean kimchi this spring, this White Asparagus Kimchi is the one to try.
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Original Version
Looking for the original version with larger cuts? → White Asparagus Kimchi (larger cuts)
White Asparagus Kimchi (Small Batch Spring Kimchi)
Equipment
- 1 glass jar 1-liter container (around 1 quart)
Ingredients
Main
- 500 g white asparagus
For brining
- 12 g coarse sea salt 1 tablespoon
- 400 ml water
For the broth
- 200 g Asian pear or crisp red apple, peeled
- 80 g daikon radish
- ¼ small onion ~40 g
- 2 cloves garlic
- 5 g ginger
- 200 ml water
- 1 fresh green chili
Instructions
Prep the asparagus
- Wash and peel the white asparagus, especially the lower half.
- Trim the dry ends and cut into bite-sized pieces (around 2 cm, or an inch).
Brine
- Dissolve salt in water to make a light brine (about 1.5% salinity).
- Add the asparagus and soak for 20 minutes.
- Do not rinse.
Make the broth
- Blend pear, radish, onion, and water until smooth.
- Add garlic and ginger, then pulse lightly.
- Strain through a sieve or cloth into a container, pressing out all the liquid.
Assemble
- Add the green chili (slice or poke holes).
- Combine everything gently in the same container.
Ferment
- Leave at room temperature (around 15°C) for 1–2 days.
- Once small bubbles form, transfer to the fridge.
- After 4–6 days, the kimchi becomes lightly fizzy, crisp, and refreshing.
Serve
- Serve chilled with plenty of broth.
- Enjoy as a side dish, with cold noodles, or as a refreshing palate cleanser.
Notes
- This recipe uses approximately 600 ml of liquid at ~1.5% salinity.
- Always measure salt by weight for consistent fermentation.
- Smaller cuts allow the asparagus to absorb the broth more evenly while staying crisp.
- Green chili adds a fresh aroma and lighter finish compared to red chili.
- Best enjoyed within 3–4 weeks.
