Crisp Cabbage and Cucumber Water Kimchi
Crisp Cabbage and Cucumber Water Kimchi
Summer Delight! Making Cabbage and Cucumber Water Kimchi, Sumi’s Table Style
Introducing a refreshing and crisp Cabbage and Cucumber Water Kimchi, perfect for when your appetite is low. This recipe is incredibly appealing because it’s simple to make, unlike more complex kimchis. This summer specialty, featuring the perfect harmony of fresh cabbage and cucumber, has a comforting and appetizing quality reminiscent of Sumi’s Table. I personally tried it and was absolutely won over by its taste! It can be a satisfying meal on its own, even without rice, and pairs wonderfully with side dishes like chive pancakes. Enjoy the invigorating tang and satisfying crunch of this Cabbage and Cucumber Water Kimchi this summer! It will surely make your weekend meals more delightful.^^
Main Ingredients- 1/4 head of cabbage
- 2 cucumbers
- 2 Tbsp coarse sea salt
Seasoning & Broth- 3 cups water
- 1/2 cup cider (adds sweetness and flavor)
- 1 cup water kimchi paste (or 1 cup finely blended red chili peppers)
- 4 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp saeujeot (fermented salted shrimp, for umami)
- 2 Tbsp salt (adjust to taste)
- 1/2 tsp sugar or corn syrup (optional, to taste)
- 1 Tbsp minced garlic
- A small amount of chopped green onions or scallions
- 3 cups water
- 1/2 cup cider (adds sweetness and flavor)
- 1 cup water kimchi paste (or 1 cup finely blended red chili peppers)
- 4 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp saeujeot (fermented salted shrimp, for umami)
- 2 Tbsp salt (adjust to taste)
- 1/2 tsp sugar or corn syrup (optional, to taste)
- 1 Tbsp minced garlic
- A small amount of chopped green onions or scallions
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. Slice them into half-moons or bite-sized pieces about 0.5 cm thick. Slicing them not too thinly will help maintain their crispness.
Step 2
Remove the core from the cabbage. Cut the larger leaves into 2-3 pieces and the smaller leaves into 4-5 pieces, aiming for a size similar to the cucumber pieces. Cutting them relatively large will help them retain texture even after wilting slightly.
Step 3
In a large bowl, combine the sliced cabbage and cucumbers. Sprinkle evenly with 2 tablespoons of coarse sea salt. The salt will draw out moisture from the vegetables, making them crispier.
Step 4
Gently toss the vegetables to coat them with salt. Let them salt-brine for about 1 hour, stirring once halfway through for even salting. Rinse the brined vegetables 2-3 times in cold water to remove excess salt. Drain them thoroughly in a colander. Properly draining is crucial to prevent the kimchi from becoming too watery or diluted.
Step 5
While the vegetables are draining, prepare the flavorful broth. In a blender, combine 3 cups of water, 1/2 cup of cider, 1 cup of water kimchi paste (or blended red chili peppers), 3 tablespoons of saeujeot, 2 tablespoons of salt, 1/2 teaspoon of sugar, and 1 tablespoon of minced garlic. Blend until smooth. The cider adds a natural sweetness and a touch of effervescence, making the kimchi extra refreshing.
Step 6
Add the drained cabbage and cucumbers to the prepared broth. Stir in the chopped green onions. Gently mix everything together, ensuring the seasoning coats the vegetables evenly. Be careful not to mix too vigorously, as this can bruise the vegetables.
Step 7
The Cabbage and Cucumber Water Kimchi is ready to be enjoyed immediately. For a deeper flavor, refrigerate it to chill and let it mature. Alternatively, you can let it sit at room temperature for about a day before refrigerating for an even more delicious result. Enjoy the refreshing broth and crisp texture!
