Crispy Napa Cabbage and Cucumber Water Kimchi
Refreshing Summer Flavor! Crispy Napa Cabbage and Cucumber Water Kimchi Recipe
This refreshing water kimchi features crisp young Napa cabbage and crunchy cucumbers, creating a delightful cool broth. Its subtle spiciness and tangy flavor are perfect for revitalizing a dull appetite. When the kimchi is sufficiently fermented, it’s delicious served over somyeon (thin wheat noodles). For an extra summery touch, you can add some heat-resistant radish (yeolmu) during the season. The addition of boiled potato and red chili peppers is key to its uniquely cool and clean taste, making it a standout dish without needing to cook the broth. Enjoy this easy-to-make, refreshing kimchi at home!
Kimchi Ingredients
- 1 bunch young Napa cabbage
- 5 cucumbers
- 2 red chilies (for garnish)
- 1 handful of green onions (approx. 10 stalks)
- 2 handfuls coarse sea salt (for salting)
- Water as needed (for rinsing and broth)
Water Kimchi Seasoning
- 1/2 onion
- 2 red chilies (for broth)
- 8 cloves garlic
- 2 slices ginger (minced)
- 1 large boiled potato
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp salt (for seasoning)
- 3 Tbsp plum extract
- 1/2 onion
- 2 red chilies (for broth)
- 8 cloves garlic
- 2 slices ginger (minced)
- 1 large boiled potato
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp salt (for seasoning)
- 3 Tbsp plum extract
Cooking Instructions
Step 1
Prepare 1 bunch of young Napa cabbage. First, remove any yellowed leaves, wilted parts, or damaged areas. Then, cut the cabbage into bite-sized pieces (about 5cm long). Cutting them too small can lead to them becoming mushy, so aim for a moderate size.
Step 2
Gently rinse the prepared Napa cabbage in cold water, just enough to remove any dirt. Over-washing can strip away the fresh flavor. Don’t worry about removing all the moisture.
Step 3
Wash the 5 cucumbers thoroughly under running water. Then, cut them into bite-sized pieces (e.g., half-moons or 1cm thick slices) to ensure a pleasant texture in the kimchi.
Step 4
Take a handful of green onions (about 10 stalks), wash them, and chop them into 3-4cm lengths. If they are too long, they might be difficult to mix evenly into the kimchi seasoning.
Step 5
Thinly slice 2 of the 4 red chilies on an angle to add color to the kimchi. The remaining 2 chilies will be used for blending into the broth.
Step 6
In a large bowl, combine the prepared Napa cabbage and sliced cucumbers. Sprinkle 2 handfuls of coarse sea salt evenly over them. Gently toss the vegetables to coat, then let them salt for about 1 hour. Flip them occasionally during this time to ensure even salting. Since the vegetables retain some moisture from rinsing, you don’t need to add extra water for this step.
Step 7
Once the Napa cabbage and cucumbers are crisp and well-salted, rinse them thoroughly 2-3 times in cold water to remove excess salt. After rinsing, drain them well in a colander to remove as much water as possible. Excess water can make the kimchi bland.
Step 8
In a blender, combine the large boiled potato, 1/2 onion, 8 cloves of garlic, 2 slices of ginger, and the 2 red chilies (for broth). Add 1-2 cups of water and blend until smooth. Using boiled potato eliminates the need for a flour or rice paste, contributing to a clear, slightly thickened broth with added umami. Blending red chilies instead of using chili powder provides a clean and spicy flavor profile without any powdery residue.
Step 9
To the blended mixture, add 2 Tbsp fish sauce, 2 Tbsp salt, and 3 Tbsp plum extract to create the seasoning base. Mix well, then add 1 liter of water and stir until everything is evenly combined. Add the drained Napa cabbage, cucumbers, sliced red chilies, and chopped green onions to the seasoning base. Gently mix everything together. Taste the broth and adjust the seasoning by adding more salt if it’s too bland, or a little more water if it’s too salty. Transfer the kimchi to a container, let it ferment at room temperature for about a day, and then store it in the refrigerator to enjoy chilled.
