Crisp & Refreshing Cabbage Water Kimchi
Crisp & Refreshing Cabbage Water Kimchi
Blast Away Holiday Indigestion! Make Your Own Natural Digestive Aid: Cabbage Water Kimchi!
As the holidays approach, why not make a refreshing Cabbage Water Kimchi to cut through the richness of traditional holiday foods? It’s a fantastic palate cleanser and digestive aid! Here’s a detailed recipe for this delightful dish. 🙂
Main Ingredients- 500g Cabbage (Choose large, fresh ones)
- 200g Radish (Sweet, fresh radish is best)
- 150g Scallions (Select fresh, green ones)
- 3 Korean Green Chili Peppers (Adding 1 red chili pepper adds lovely color)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly. Then, slice it into bite-sized pieces, about 0.5cm thick, either shredded or thinly sliced. Avoid slicing too thinly, as it can become mushy. If you prefer, you can also cut it into larger chunks.
Step 2
Place the prepared cabbage in a large bowl. To thoroughly remove any pesticides or impurities, pour enough water to submerge the cabbage, add 100ml of vinegar, and let it soak for 30 minutes. Soaking in vinegar water also helps the cabbage retain its crispness.
Step 3
Wash the scallions and trim the root ends. Cut them into approximately 3cm lengths. Peel and thinly slice the garlic and ginger. While you can mince them, slicing them allows their aroma to infuse more gently into the broth.
Step 4
Remove the seeds from the Korean green chili peppers and slice them thinly. If you use one red chili pepper, it will add a beautiful color. Peel the radish and slice it thinly into half-moons (nabak-style), about 0.3cm thick. Thin slices absorb the seasoning well and have a pleasant texture.
Step 5
Peel the pear and onion, then grate them finely. Strain the grated mixture through a fine-mesh sieve to collect only the clear juice. This prevents the broth from becoming cloudy and adds a refreshing sweetness.
Step 6
In a bowl, combine 1/2 cup of gochugaru with 200ml of water (about half a paper cup). Let it soak for about 5 minutes. Then, place a sieve over another bowl and gradually pour water through the soaked gochugaru to dissolve it completely, creating a smooth chili flake liquid. This step ensures a beautiful, clear broth.
Step 7
In a pot, combine 1 Tbsp of sweet rice flour with 400ml of water. Cook over low heat, stirring constantly with a spatula, until a smooth porridge (juk) forms. Once it starts boiling, cook for another minute, then turn off the heat and let it cool completely.
Step 8
After soaking the cabbage in the vinegar water for 30 minutes, rinse it thoroughly 2-3 times under cold running water. Drain the cabbage well in a colander. Ensure there’s no excess water, as it can dilute the flavor.
Step 9
In a large kimchi container or bowl, add the drained cabbage. Then, add the sliced radish, scallions, sliced garlic, sliced ginger, and chopped green chilies.
Step 10
Now it’s time to add the seasonings. Pour in 5 Tbsp of maesil extract, the collected pear and onion juice, 500ml of the prepared gochugaru liquid, and 3,000ml of fresh water.
Step 11
Finally, add 3 Tbsp of coarse sea salt and mix well to season. You can adjust the saltiness to your preference. Then, pour in the completely cooled sweet rice porridge (400ml) and stir everything together gently. Your delicious Cabbage Water Kimchi is ready! You can enjoy it immediately, or let it ferment in the refrigerator for about a day for a deeper, more developed flavor.
