Crisp and Refreshing Baby Napa Cabbage Water Kimchi
Crisp and Refreshing Baby Napa Cabbage Water Kimchi
How to Make Delicious Baby Napa Cabbage Water Kimchi Easily
Make a delightful water kimchi using crisp baby napa cabbage, refreshing cucumber, and sweet Korean melon. By using Korean melon instead of radish, you’ll achieve a wonderful balance of spicy broth and crunchy melon pieces. This recipe is perfect for special occasions or simply to elevate your everyday meals. Enjoy fresh, homemade water kimchi with this simple guide.
Main Ingredients- 270g Baby Napa Cabbage
- 2/3 Tbsp Salt (for brining)
- 1 Tbsp Salt (for seasoning)
- 1 Korean Melon (Chamoe)
- 1 Cucumber
- 2 Tbsp Flour
- 3 Cups Water (for flour paste)
- 8 Cups Water (for broth)
- 35g Chives
Cooking Instructions
Step 1
First, let’s make the flour paste. In a pot, combine 3 cups of water with 2 tablespoons of flour and whisk until smooth and lump-free. Cook over medium-low heat, stirring constantly to prevent sticking. Once it starts to bubble and boil, reduce the heat to low and simmer for another 2-3 minutes. Then, turn off the heat and let it cool completely.
Step 2
Prepare about 270g of baby napa cabbage. This is roughly equivalent to half of a very small head.
Step 3
Cut the cabbage into bite-sized pieces, about 4-5cm long. While the cabbage is still slightly moist from washing, sprinkle it with 2/3 tablespoon of salt and toss to coat evenly. Let it brine for 20 minutes; this step ensures the cabbage remains extra crisp.
Step 4
Rinse the brined cabbage thoroughly under cold water twice to remove excess salt. Drain it well in a colander.
Step 5
Wash the Korean melon (chamoe) thoroughly, using baking soda or coarse salt if needed. Cut it in half, scoop out the seeds with a spoon, and then slice the flesh into pieces about 3mm thick. The natural sweetness of the chamoe will add a wonderful depth to the kimchi broth.
Step 6
Cut the cucumber in half, remove the seeds, and slice it into approximately 3mm thick pieces, similar to the chamoe. The chamoe and cucumber are key to the refreshing and crisp texture of this water kimchi.
Step 7
Clean the chives and pat them dry. Cut them into roughly 3cm lengths. The fragrant chives will enhance the overall flavor profile of the kimchi.
Step 8
Now, let’s prepare the kimchi broth. In a large bowl, pour 8 cups of water. Sift 1.5 tablespoons of gochugaru (Korean chili flakes) into the water using a fine-mesh sieve. This ensures a smooth and lump-free broth. Gently press any larger flakes with a spoon to help them dissolve; discard any remaining fibrous bits. Sifting is a great tip for a cleaner broth!
Step 9
Add 2 tablespoons of minced garlic.
Step 10
Incorporate 0.5 tablespoon of minced ginger. Be mindful of the amount of ginger, as too much can make the flavor overpowering.
Step 11
Add 2 tablespoons of plum extract (maesil) for a touch of sweetness and umami.
Step 12
For an extra boost of flavor, add 1/4 teaspoon of MSG (this is optional, adjust to your preference).
Step 13
Finally, add 1 tablespoon of salt to season the broth. You can adjust the saltiness to your taste, or use salted shrimp (saeujeot) for a more complex flavor.
Step 14
Pour the cooled flour paste into the seasoning mixture and stir well to combine. This creates your delicious water kimchi broth.
Step 15
It’s time to bring all the components together. Have your drained brined cabbage, sliced chamoe and cucumber, and chopped chives ready.
Step 16
Pour the prepared broth over the vegetables and gently mix everything together until well combined. Be careful not to stir too vigorously, as this can break down the ingredients.
Step 17
And there you have it – your beautiful Baby Napa Cabbage Water Kimchi is complete! For the best flavor, let it sit at room temperature for 1-2 days to ferment slightly, then store it in the refrigerator and serve chilled. Enjoy the satisfying crunch and refreshing taste!
