Crispy & Tangy Napa Cabbage Water Kimchi (Korean-Style Pickle)
Crispy & Tangy Napa Cabbage Water Kimchi (Korean-Style Pickle)
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Introducing a delightful Korean-style Napa cabbage water kimchi, the perfect partner to cut through the richness of oily dishes! This recipe offers a wonderfully crisp texture with a balanced sweet and sour flavor profile. Unlike typical pickles, it incorporates Korean fermentation techniques for a deeper, more complex taste. The natural sweetness of the cabbage and the refreshing coolness of the radish blend beautifully, making it an excellent accompaniment to fried foods or meat dishes, cleansing your palate with every bite. Enjoy the crispy cabbage and radish as a pickle, or savor it with the flavorful brine as a refreshing water kimchi!
Main Ingredients- 1 head Napa cabbage (Al-baechu)
- 1/4 Korean radish
- 2 Tbsp coarse sea salt
- 5 Tbsp sugar
Cooking Instructions
Step 1
First, wash the Napa cabbage thoroughly. Cut it into large pieces and place it in a mixing bowl. Sprinkle 5 tablespoons of sugar evenly over the cabbage to begin the first stage of salting. Let it sit for about 30 minutes; the cabbage will start to soften.
Step 2
Lightly rinse the salted cabbage under cold water and drain. Now, cut the cabbage into bite-sized pieces, about 3-4 cm long, in a ‘nabak’ (thinly sliced) style. Prepare the radish by cutting it into similar-sized pieces. Return the cabbage and radish to the bowl and add 2 tablespoons of coarse sea salt for the second salting stage. Let it salt for another 20-30 minutes until the vegetables are fully softened but still retain a slight crispness. This process infuses them with sweetness and saltiness while preserving their crunchy texture.
Step 3
After the second salting, rinse the cabbage and radish again under cold water to remove excess salt. Be careful not to rinse too much, or the final kimchi might be too bland. Drain them well. Carefully place the drained cabbage and radish into a kimchi container or an airtight container.
Step 4
Now, let’s prepare the brine. In a separate bowl, combine 1 liter of stock with 4 tablespoons of fish sauce, 3 tablespoons of plum extract, the finely minced red chili peppers, and 2 tablespoons of sliced garlic. Stir well to mix all the ingredients. Pour this seasoned brine over the cabbage and radish in the container, ensuring the vegetables are submerged. Cover the container and let it ferment at room temperature for about one day. Adjust the fermentation time based on your room’s temperature.
Step 5
After one day of room temperature fermentation, transfer the container to the refrigerator or a kimchi refrigerator for further aging. As it ferments longer, the sourness will deepen, and the salty-sweet flavor will become even more pronounced. You can enjoy the solid components as a crunchy Korean-style pickle, or pair it with the refreshing brine alongside fried dishes, meats, or other rich foods to cleanse your palate. Enjoy your delicious Napa Cabbage Water Kimchi!
