Refreshing and Crunchy Napa Cabbage Water Kimchi
The Perfect Summer Remedy for a Lost Appetite: Napa Cabbage Water Kimchi Recipe
Beat the summer heat and rekindle your appetite with this refreshing and crunchy Napa Cabbage Water Kimchi! This recipe provides detailed, step-by-step instructions, making it perfect even for kimchi-making beginners. Enjoy the delightful tangy broth and crisp texture that will make your summer meals truly special.
Ingredients (for a large 10L kimchi container)
- 2 head of Napa cabbage (total 1700g)
- 1 Korean radish (900g)
- 1 piece of Korean radish for blending (200g)
- 100g of green onions (or 1 bunch of small green onions)
- 2 stalks of the white part of leeks
- 1 onion
- 12 red chili peppers (180g)
- 4 Tbsp cooked rice
- 100g garlic (about 5 Tbsp minced garlic)
- 2 packets of pear juice (200ml)
- 1 Tbsp minced ginger
- 3 Tbsp anchovy sauce
- 8 Tbsp plum extract
- 6 Tbsp gochugaru (Korean chili flakes)
For Salting
- 150ml coarse sea salt
- 300ml water
- 150ml coarse sea salt
- 300ml water
Cooking Instructions
Step 1
Prepare 2 heads of Napa cabbage, weighing approximately 1700g in total. Trim the tough bottom core of each cabbage with a knife. Gently separate the leaves one by one. If the leaves are very large, cut them in half. Then, chop them into bite-sized pieces, about 4-5cm in length. Freshly harvested Napa cabbage leaves are tender and easy to cut.
Step 2
Rinse the chopped cabbage thoroughly in clean water 2-3 times. ***Important: Since you won’t be rinsing the cabbage after salting, it’s crucial to wash it thoroughly at this stage to ensure cleanliness and the best flavor for your water kimchi.
Step 3
Peel any blemishes off the Korean radish (about 900g) and wash it. Cut it into thick slices, about 2cm thick, and then into thin, half-moon shapes, about 0.3cm thick. This ‘nabak-style’ cut will make the kimchi broth refreshing and easy to eat.
Step 4
Now, it’s time to salt the cabbage and radish. Place the chopped cabbage and radish in a large bowl. Sprinkle 150ml of coarse sea salt evenly over them. Finally, pour 300ml of water over everything. Gently mix with your hands to ensure even coating. Let it salt for about 30 minutes. During this time, toss the mixture once to ensure even salting.
Step 5
While the cabbage and radish are salting, prepare the seasoning paste. Chop the ingredients for blending: 200g of Korean radish (1 piece), 1 onion, the white parts of 1 leek, and 12 red chili peppers (180g). Place these chopped ingredients into a blender. Removing the seeds from the chili peppers will result in a milder spice and a prettier color.
Step 6
To the blender containing the chopped vegetables, add 100g of garlic (about 5 Tbsp minced garlic), 4 Tbsp of cooked rice, and an additional 500ml of water. The cooked rice will help thicken the broth and give it a smooth texture. Blend all ingredients until finely pureed.
Step 7
Pour the blended mixture into a separate bowl. Add 1 Tbsp of minced ginger, 6 Tbsp of gochugaru (Korean chili flakes), 3 Tbsp of anchovy sauce, 8 Tbsp of plum extract, and 2 packets (200ml) of pear juice. Stir everything thoroughly to create a delicious seasoning paste.
Step 8
Prepare about 100g (a handful) of green onions or small green onions. Wash them and cut them into 2-3cm lengths. Using small green onions will add a more fragrant aroma to your water kimchi.
Step 9
Soak the cut green onions (or small green onions) in cold water for about 10 minutes. This step helps to reduce the amount of milky liquid released from the onions, keeping the kimchi broth clear and clean. Drain the onions just before adding them to the kimchi.
Step 10
Do NOT rinse the cabbage and radish after salting for 30 minutes! Simply drain them well. Place the seasoning paste into a cheesecloth bag or fine sieve. Strain the kimchi broth, adding 4500ml of water as you strain. Squeeze the cheesecloth bag firmly to extract as much liquid as possible. Mix the strained broth evenly with the drained cabbage, radish, and green onions. Taste and adjust seasoning if needed, adding more salt or anchovy sauce if it’s too bland. Water kimchi should taste slightly saltier than desired when freshly made, as it will mellow as it ferments. Let the kimchi sit at room temperature for about half a day to a day until it develops a slightly fermented aroma. Then, refrigerate it. If the kimchi tastes too salty after refrigeration, you can add more plain water to dilute it to your preference. ***Pro-Tip: You can also place the cheesecloth bag containing the seasoning paste directly into the kimchi container and let it ferment for a day. Then, remove the cheesecloth bag the next day for an even cleaner, flavorful broth!
Step 11
Once your Napa Cabbage Water Kimchi is ready, refrigerate it until well-chilled. It’s the perfect dish to enjoy during the summer when your appetite is low – it’s refreshing, aids digestion, and is incredibly tasty! For those who prefer milder flavors, you can omit the gochugaru and use bell peppers instead of red chilies to create a family-friendly version. We hope you have great success making this delicious Napa Cabbage Water Kimchi and enjoy a wonderful day! *^^*
