Revitalizing Ginseng Water Kimchi
Revitalizing Ginseng Water Kimchi
Refreshing Summer Recipe: Ginseng Water Kimchi (NO53)
Beat the summer heat and boost your energy with this special recipe! Introducing our family’s unique Ginseng Water Kimchi, made with fresh ginseng. Fermentation creates beneficial probiotics for gut health, and the delicate ginseng aroma combined with the crisp vegetables is simply divine. This healthy and diet-friendly Ginseng Water Kimchi is the perfect way to stay refreshed and nourished during the summer!
Ingredients- 3 roots of ginseng
- 3 cucumbers
- 1 red bell pepper
- 1 yellow bell pepper
- 2 red onions
- 1 cup pickled plums (mae-shil jang-ah-ji)
- 1/2 cup plum extract (mae-shil cheong)
- 1 handful of garlic (approx. 10-15 cloves)
- 2 slices of ginger (thumbnail size)
- 1 cup cooked pumpkin (for thickening paste)
- 1 liter water
- 3 Tbsp fermented soybean curd brine (nuruk jeotgal)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 pear (medium size)
- 1.5 Tbsp salt (for seasoning)
Cooking Instructions
Step 1
Thoroughly wash the 3 cucumbers and cut them in half lengthwise. Then, use a teaspoon to carefully scoop out the seeds and pulp from the center. This helps the seasoning penetrate better and improves the texture.
Step 2
Cut the deseeded cucumbers into bite-sized pieces (about 2-3 cm) and set aside.
Step 3
Place 1 tablespoon of salt in a bowl.
Step 4
Pour 1 liter of boiling water into the bowl and stir until the salt is completely dissolved. Dissolving salt in hot water makes it easier and enhances the osmotic effect when brining the cucumbers.
Step 5
Add the cut cucumbers to the hot saltwater and let them brine for about 30 minutes. This process makes the cucumbers crisp yet tender, contributing to a refreshing broth.
Step 6
While the cucumbers are brining, prepare the ginseng. Wash the 3 ginseng roots by gently rubbing them with a little baking soda to remove any dirt or impurities. Then, soak them in a vinegar solution (1 Tbsp vinegar per 1 cup water) for 5 minutes, followed by a rinse with clean water. This step reduces the ginseng’s bitterness while preserving its aroma. (If your ginseng is very clean, you can skip the baking soda scrub).
Step 7
Trim off the tough top part of the rinsed ginseng roots.
Step 8
Slice the prepared ginseng thinly on a bias, about 0.2 cm thick. Slicing them thinly allows the ginseng flavor to infuse well into the broth.
Step 9
Briefly brine the thinly sliced ginseng in 1 teaspoon of salt for just 10 minutes, then rinse under cold water and drain. Brining for too long might cause the beneficial components of the ginseng to leach out.
Step 10
Prepare the thickening paste for the kimchi broth. Mix 1 tablespoon of brown rice flour with 1 cup of cooked pumpkin until smooth. Transfer to a pot and cook over low heat until it thickens into a paste. Let this paste cool completely.
Step 11
Peel the pear, remove the core, and cut it into thick sticks, rather than thinly slicing. The pear will add a refreshing sweetness to the broth.
Step 12
Chop the 2 red onions into large pieces. Avoid chopping them too finely, as they might become mushy during blending. Aim for roughly 2-3 cm square pieces.
Step 13
Remove the seeds from the bell peppers (red and yellow) and cut them into sticks similar in size to the onion pieces.
Step 14
Now, let’s make the kimchi broth. In a blender, combine 1 liter of water, 3 Tbsp fermented soybean curd brine, 3 Tbsp anchovy sauce, a handful of garlic (chopped for blending), 2 slices of ginger, some of the leftover vegetable scraps (bell pepper, onion), and a portion of the thinly sliced ginseng. Blend until smooth. (Note: Reserve the remaining vegetables and ginseng to add directly to the kimchi container).
Step 15
Check the consistency of the blended broth. If you don’t have a high-speed blender, strain the mixture through a cheesecloth to remove any solids for a smoother, clearer broth. Skim off any foam that forms.
Step 16
In a kimchi container, arrange the brined cucumbers, sliced bell peppers, onions, pear, and the reserved ginseng.
Step 17
Pour the blended kimchi broth over the ingredients in the container. Ensure the vegetables and ginseng are well submerged in the liquid.
Step 18
Finally, add 1 cup of pickled plums and 1/2 cup of plum extract. Stir everything gently to combine. The sweetness and umami from the plums will further enhance the flavor of the broth.
Step 19
Taste the kimchi and adjust the seasoning if needed. Start with the 1.5 Tbsp of salt, adding more to your preference. Keep in mind that the saltiness can change slightly as the kimchi ferments.
Step 20
Close the lid of the kimchi container and let it ferment at room temperature for 12 to 24 hours. The fermentation time may vary depending on the ambient temperature. Once the broth develops a slightly sour taste and is well-flavored, refrigerate it. Serve chilled for the best taste experience!
