Crisp and Refreshing Napa Cabbage and Bell Pepper Water Kimchi
Crisp and Refreshing Napa Cabbage and Bell Pepper Water Kimchi
A Beautifully Colored Napa Cabbage and Bell Pepper Water Kimchi Recipe
As the weather heats up, a refreshing water kimchi comes to mind. We’ve made a wonderfully cool water kimchi using napa cabbage and bell peppers. The crispness of the napa cabbage, the vibrant colors of the bell peppers, and the savory broth create a truly special kimchi experience. This easy and simple recipe will add a refreshing touch to your summer!
Kimchi Ingredients- 600g Young Napa Cabbage (Albaechu)
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Apple
- 1/2 stalk Green Onion
- 3 Tbsp Cooked White Rice
- 100g Radish
- 1.4 Liters Water
Kimchi Seasoning- 5 Cloves Garlic
- 3 Tbsp Roasted Salt
- Pinch of Ginger
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Maesil Cheong (Plum Extract)
- 1 Tbsp Fish Sauce
- 5 Cloves Garlic
- 3 Tbsp Roasted Salt
- Pinch of Ginger
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Maesil Cheong (Plum Extract)
- 1 Tbsp Fish Sauce
Cooking Instructions
Step 1
First, thoroughly wash the young napa cabbage and pat it dry. Cut it into bite-sized pieces, about 4-5 cm in length. Cutting them too small can reduce the crisp texture.
Step 2
In a deep bowl, pour in 300ml of water and add 2 tablespoons of roasted salt. Stir well until the salt is completely dissolved. Using roasted salt can add a deeper flavor.
Step 3
Pour the salted water from step 1 evenly over the prepared young napa cabbage.
Step 4
Prepare the bell peppers: remove the stems and seeds, then slice them into strips or chunks, similar in size to the cabbage. Their vibrant colors will make the kimchi more appetizing.
Step 5
Add the sliced bell peppers to the napa cabbage. Gently mix them together with your hands, like tossing a salad. Let it sit for about 30 minutes to allow the flavors to meld. This will slightly soften the cabbage while infusing it with flavor.
Step 6
Prepare the ingredients for blending. Slice the garlic thinly (like coins) and chop the white parts of the green onion into large pieces.
Step 7
Wash the apple, remove the skin and core, and cut it into pieces suitable for the blender. Peel and chop the radish into similar-sized pieces and add them to the blender as well.
Step 8
Combine the chopped apple and radish, 500ml of water, a pinch of ginger, and 2 tablespoons of gochugaru in the blender. Blend until smooth. Strain the blended liquid through a fine-mesh sieve or squeeze it through cheesecloth to obtain a clear broth for a cleaner taste.
Step 9
To thicken the kimchi broth and add flavor, we’ll use cooked rice. In a pot, combine 3 tablespoons of cooked white rice with 600ml of water. Cook over low heat, stirring constantly, until the rice breaks down into a thin porridge. Let this porridge cool completely. Once cooled, add it to the blender along with the remaining 1 tablespoon of roasted salt and blend until smooth. This rice mixture will add body and depth to the water kimchi broth. Mix this rice blend with the strained apple and radish liquid from step 7.
Step 10
To the water kimchi broth, add the sliced garlic and chopped green onion prepared in step 5. Stir in 1/2 cup of maesil cheong for sweetness and 1 tablespoon of fish sauce for umami. Mix everything well to create the final water kimchi broth.
Step 11
Place the salted napa cabbage and bell peppers from step 4 into a kimchi container or a suitable storage vessel, including any brine. Pour the water kimchi broth (from step 9) over the ingredients. Cover the container and let it ferment at room temperature for about a day to develop deeper flavors. Afterwards, store it in the refrigerator to keep it chilled.
Step 12
Your delicious and refreshing Napa Cabbage and Bell Pepper Water Kimchi is complete! Enjoy!
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