White Asparagus Mul Kimchi (Water Kimchi)

Naturally Vegan, Refreshing, and Perfect for Spring

Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, also known as white gold.

This White Asparagus Mul Kimchi is a refreshing, naturally fermented mul kimchi (water kimchi) that’s chilled, crisp, and just lightly bubbly. It’s one of my signature spring recipes, created to highlight the subtle flavor and beautiful texture of white asparagus using traditional Korean techniques.

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How This Recipe Came to Be

I developed this recipe a few springs ago while preparing a kimchi masterclass focused on seasonal European produce. At a local market, I found stunning bundles of white asparagus. And it was peak season, and I knew I had to ferment it.

After careful testing and balancing the salinity, fermentation time, and flavor base, I created this small-batch mul kimchi. It’s light and aromatic, with a delicate crunch from the asparagus and a gently sweet, slightly fizzy broth.

It’s become one of my favorite ways to welcome spring.

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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.

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Why You’ll Love This Kimchi

✔️ Naturally vegan and gluten-free
✔️ Elegant and gently effervescent
✔️ Made with easy-to-find spring ingredients across Europe & more!
✔️ Light enough to serve with any meal, or even as a palate cleanser

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Ingredients for White Asparagus Mul Kimchi

Main Ingredients:

• 750 g White asparagus (1 bundle)

For brining:

• 1¼ tablespoons coarse sea salt (17 g): see my salt guide below
• 2 cups (500 ml) water

For the seasoning juice:

• 1 Asian pear (300 g): substitute with red apple (crisp & juicy varieties like Fuji, Gala, or Jonagold)
• 100 g Daikon radish
• ¼ medium onion (50 g)
• 2 cloves garlic
• A small piece of ginger (~5 g)
• 1 cup (250 ml) water
• (Optional) 1 whole red chili pepper

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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 of the base (usually around 1cm).

Cut the stalks to suit your style: longer spears halved lengthwise for elegance, or shorter pieces for spoon-friendly serving.

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, 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 until finely minced.

4️⃣ Assemble the Kimchi

Strain through a fine sieve or cloth into the kimchi container, squeezing out every drop. Discard the pulp.

Add the red chili pepper (if using), poke a few holes with a fork 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 to go into the fridge when you see small bubbles forming and rising through the broth. It’s one of the most satisfying signs that your kimchi is alive and well.
No worries if your kitchen is cooler or warmer, just leave it for shorter or longer time, while keeping on eye on the bubbles!

Then transfer to the fridge to ferment slowly. After 5-7 days, the broth will be 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, combined with thin noodles to make cold noodle soup, or between courses as a palate refresher.

Check here to see how to cook the noodles. Simply serve the noodles with the kimchi.

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Salt Guide

Different salts have different densities. For consistent salinity, always measure by weight. This recipe calls for 17 g of salt to achieve 1.5% salinity. If using Sel gris de Guérande, kosher, or table salt, refer to the guide below to adjust accordingly.

🧂 Salt Guide for Perfect Fermentation

This recipe uses 1125 ml of liquid and aims for 1.5% salinity. It’s just enough to gently season and ferment the asparagus while keeping it refreshing and crisp.

Use 17 g of salt, or check the table below to convert that into tablespoons, depending on the type of salt you have:

Salt Type	Approx. Weight per 1 tbsp	Use This Much for 17 g
Sel-gris Guérande	~13 g	~1⅓ tbsp
Dried coarse sea salt (e.g. French, Spanish, Mediterranean)	~18 g	~1 tbsp
Korean coarse sea salt (천일염)	10–12 g	1½ – 1¾ tbsp
Morton kosher salt	~16–17 g	~1 tbsp
Diamond Crystal kosher salt	~5–6 g	~3 tbsp
Maldon salt flakes	~ 10g	1½ – 1¾ tbsp
Fine table salt	~18–20 g	Just under 1 tbsp

✅ Salt Tips:

• Use non-iodized salt for fermentation, as iodized salt can inhibit beneficial bacteria and affect texture.
• Always measure salt by weight if possible. If using volume, weigh 1 tablespoon of your salt once so you can reliably scale in the future.

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Serving Ideas

🥢 As a chilled banchan (Korean side dish)
🍜 Stir into cold noodles for extra crunch
🍽️ Serve as a palate cleanser between rich courses
🥄 Spoon over steamed rice with grilled tofu or fish

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FAQ: Common Questions About White Asparagus Mul Kimchi

❓ Can I use green asparagus instead?
You can, but the flavor and texture will be different. Green asparagus has a stronger, more vegetal taste and less sweetness. If you try it, blanch briefly (for around 10 seconds) before brining to preserve crunch.

❓ How long does it keep?
Stored in the fridge, it can last for several weeks. The broth will become more tangy and flavorful over time. It’s best enjoyed within 2–3 weeks.

❓ Is this recipe vegan?
Yes, it’s naturally vegan! No fish sauce or animal products are used.

❓ Can I add other vegetables?
Absolutely. Thinly spring onion, young radish, or green/red chili slices can add variety and texture.
When kohlrabi is in season, I love making it using this streamline. Simply cut kohlrabi into 3x1x1cm pieces and follow the recipe!

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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.

Let me know in the comments if you make it or if white asparagus is something you’ve used in fermentation before.

Happy Kimchi Making🥬

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