Crispy and Refreshing Cabbage Water Kimchi
Crispy and Refreshing Cabbage Water Kimchi
Simply 2 Potatoes for an Amazing Broth! Cabbage Water Kimchi Golden Recipe
Enjoy the health benefits of cabbage every day by making this delicious cabbage water kimchi! It’s packed with nutrients and has a wonderfully crisp texture and refreshing broth. Using a special technique with just two potatoes, you can achieve a rich and flavorful broth. Add health and coolness to your table with this delightful water kimchi!
Main Ingredients- 1/2 head of cabbage (approx. 500g)
- 1 red chili pepper
- 1 green chili pepper (adjust spiciness)
- 8-9 cloves of garlic
Seasoning and Broth Ingredients- 2 medium potatoes
- 2-3 Tbsp coarse sea salt (or salt for broth)
- 1 tsp New Sugar (or regular sugar)
- 2 medium potatoes
- 2-3 Tbsp coarse sea salt (or salt for broth)
- 1 tsp New Sugar (or regular sugar)
Cooking Instructions
Step 1
First, trim the outer leaves of the cabbage and remove the core. Cut the cabbage into manageable pieces, about 2-3 cm wide. Rinse the cut cabbage thoroughly under running water and let it drain in a colander.
Step 2
In a bowl with the clean cabbage, add 2 tablespoons of coarse sea salt and 1 teaspoon of New Sugar. Mix well to coat the cabbage evenly. Let it salt for about 30 minutes to 1 hour, flipping it halfway through to ensure even salting.
Step 3
Peel the 2 potatoes and cut them into bite-sized pieces. Pour 1 liter of water into a pot, add the cut potatoes, and boil for 3-4 minutes until slightly tender. It’s best not to overcook them; they should be just tender.
Step 4
In a blender, combine the boiled and slightly cooled potatoes, 8-9 cloves of garlic, and the 1 liter of water used to boil the potatoes. Blend until smooth. Make sure the potatoes and garlic are thoroughly pureed.
Step 5
Strain the blended potato mixture through a fine-mesh sieve or cheesecloth to obtain a clear broth. Rinse the blender with a little water and add this rinsing water to the strained broth. Add another 1 liter of water to complete the broth.
Step 6
Add the well-salted cabbage to the prepared clear broth. Slice the red and green chili peppers diagonally or thinly chop them to add color and a hint of spice. Let the kimchi ferment at room temperature for about 2 days, then refrigerate for another 2 days for the flavors to deepen. After fermentation, taste and adjust the seasoning with more salt or New Sugar if needed. It’s most delicious when served chilled!
