Crisp and Refreshing Summer Delight: Eolgalgi Water Kimchi
July’s Seasonal Star: Clear and Revitalizing Eolgalgi Cabbage Water Kimchi (Danbaechu Water Kimchi)
Introducing Eolgalgi Water Kimchi, a refreshing and palate-cleansing summer delicacy perfect for when your appetite is low! The crisp texture of Eolgalgi cabbage and the clear, clean broth are simply exquisite. Follow this recipe for a delicious Eolgalgi Water Kimchi that’s easy and simple to make, even without the hassle of traditional starch paste!
Ingredients
- Young Napa Cabbage (Eolgalgi Cabbage) 1 bunch
- Water 1.5L
- Plain Yogurt 1 container
- Onion 1
- Scallions 10 stalks
- Carrot 50g
- Red Bell Pepper 1/2
- Garlic 10 cloves
- Ginger 5g
- Cooked Rice 1/2 cup
- Anchovy Sauce 1 Tbsp
- Plum Extract 3 Tbsp
- Salted Shrimp 1 Tbsp
- Coarse Sea Salt 2 Tbsp
Cooking Instructions
Step 1
Prepare all the ingredients needed for your delicious Eolgalgi Water Kimchi.
Step 2
Trim any wilted or yellow leaves from the young napa cabbage (Eolgalgi cabbage). Cut off the tough bottom ends and then roughly chop the cabbage into manageable pieces, about 5-7 cm long.
Step 3
Rinse the chopped Eolgalgi cabbage thoroughly under running water 3 to 5 times to remove any dirt or grit. Ensure you drain it well, as excess water can make the kimchi taste diluted.
Step 4
Sprinkle coarse sea salt evenly over the washed Eolgalgi cabbage. Let it brine for 50 minutes to 1 hour, turning it once halfway through to ensure even salting.
Step 5
While the cabbage is brining, prepare the other ingredients that will add color and texture. Thinly slice the onion, cut the scallions to a length similar to the cabbage pieces, deseed and chop the red bell pepper into bite-sized pieces, and use a decorative cutter or slice the carrot thinly.
Step 6
Prepare the ingredients for the broth, which will give the water kimchi its refreshing and deep flavor. Peel and roughly chop the melon, and also roughly chop the onion and Korean green chili peppers (optional, if you prefer a spicy kick).
Step 7
Instead of the tedious process of making starch paste on a hot day, we’ll use cooked rice for a simple and flavorful broth that adds body and a cooling sensation.
Step 8
In a blender, combine the cooked rice, roughly chopped onion, Korean green chili peppers (if using), melon, salted shrimp, minced garlic, ginger, and about 1 cup of water. Blend until smooth. Strain the mixture through a fine-mesh sieve, discarding the solids and keeping only the clear broth. This step ensures a clean-tasting broth.
Step 9
Gently rinse the well-brined Eolgalgi cabbage once in cold water to remove excess saltiness. Drain it thoroughly in a colander. Leaving too much water can dilute the kimchi’s flavor.
Step 10
Pour the prepared clear broth into a kimchi container. Add the drained Eolgalgi cabbage. Stir in 1 container of plain yogurt for a smoother, more refreshing broth.
Step 11
Add the measured anchovy sauce and plum extract. Pour in 1.5L of water to adjust the volume. Finally, add coarse sea salt to season to your taste. Stir well until the salt is dissolved.
Step 12
Add the prepared colorful ingredients: sliced onion, bell pepper, scallions, and carrot to the kimchi container. This will make the kimchi visually appealing and add layers of flavor.
Step 13
Gently mix all the ingredients together until well combined to complete your delicious Eolgalgi Water Kimchi. Be careful not to stir too vigorously, as this can mush the cabbage.
Step 14
The Eolgalgi Water Kimchi is delicious right away, but for a deeper flavor and even more refreshing taste, let it sit at room temperature for about half a day to a full day, then refrigerate for another day to ferment. Its crisp texture makes it the perfect addition to your summer meals!
