Refreshing and Tangy Napa Cabbage Water Kimchi
Refreshing and Tangy Napa Cabbage Water Kimchi
How to Make Water Kimchi! Napa Cabbage Water Kimchi Recipe
I’m finally organizing the water kimchi I made for the holiday. They say that a crisp, tangy water kimchi is the perfect accompaniment to rich and heavy holiday meals, aiding digestion. Enjoy this refreshingly made water kimchi!
Main Ingredients- 1 head Napa cabbage
- 1 1/4 cups + 5 Tbsp salt (for brining and seasoning)
- 1/2 medium Korean radish (Mu)
- 100g young green onions (Chives)
Cooking Instructions
Step 1
First, prepare the Napa cabbage. Remove the outer leaves and use the yellow inner leaves for the water kimchi. Cut them into bite-sized pieces, about 1.5cm x 2cm. Rinse the cut cabbage about 5 times in cold water to remove any dirt. Drain them thoroughly in a colander, allowing excess water to drip off. Avoid squeezing them too hard.
Step 2
Peel the Korean radish, then slice it thinly. Cut the radish slices into similar bite-sized pieces as the cabbage, approximately 1.5cm x 2cm. Slicing them thinly ensures they absorb flavors well and have a pleasant texture.
Step 3
Place the prepared cabbage and radish into a large bowl. Add 1 cup of salt and mix gently to coat. Let it brine for about 10 minutes. Stir halfway through to ensure even salting.
Step 4
For the garnishes, thinly slice the red chili peppers into rounds. Slice the carrot thinly, perhaps using a decorative cutter or by hand to create flower shapes. Cut the young green onions into lengths of about 2-3cm. Combine these prepared garnish ingredients in a separate bowl and mix lightly.
Step 5
After brining, lightly drain the cabbage and radish in a colander. Add the lightly mixed garnish ingredients to the cabbage and radish. Now, let’s make the kimchi brine. In a clean large bowl, pour 10L of water. Add the remaining 1/4 cup of salt and dissolve it completely.
Step 6
Add the 2 cups of thinly cooked rice flour paste (jook) to the salted water and stir well to combine. It’s important to make the rice paste thinly; if it’s too thick, the brine will become cloudy and lose its refreshing quality. Once the rice paste is incorporated, strain the brine through a fine-mesh sieve to remove any lumps or solids, ensuring a clear kimchi liquid.
Step 7
Mince the garlic, onion, and ginger very finely using a blender or grater. Strain this mixture through a fine sieve to extract only the clear juices. Discard the remaining pulp.
Step 8
Add the strained juices from the garlic, onion, and ginger to the rice paste and water mixture. Stir well. Now, add the 6 Tbsp of gochugaru (Korean chili flakes) to this liquid. Using a fine sieve to incorporate the chili flakes will prevent clumps and create a smooth, beautiful red color.
Step 9
Dissolve 2/3 Tbsp of New Sugar into the brine. While optional, a touch of sweetness can enhance the overall flavor profile of the water kimchi. Once everything is well mixed, pour this seasoned brine over the cabbage, radish, and garnish mixture.
Step 10
Gently toss all the ingredients to ensure the brine evenly coats the vegetables. Transfer the water kimchi to a container and let it ferment in the kimchi refrigerator for 2-3 days. It will develop a wonderfully crisp and tangy flavor, perfect for any meal. Enjoy making this delicious water kimchi!
