Sparkling Cabbage Water Kimchi
Easy & Refreshing Cabbage Water Kimchi with Cider – Recipe
Wondering what to do with that large head of cabbage? Today, we’re sharing a super simple and refreshing recipe for Cabbage Water Kimchi using zero-calorie cider and dongchimi (radish water kimchi) broth! This quick kimchi offers a delightful crunch from the cabbage, a touch of sweetness and tartness from the apple, and a hint of spice from the chili pepper. It’s a perfect side dish to awaken your appetite. For a balanced flavor, ensure you season with salt properly. Mixing in store-bought dongchimi broth can add a deeper flavor. Let it ferment for 2-3 days for an even more delicious taste. Enjoy this crisp and tangy treat!
Ingredients
- 1/3 head of cabbage (approx. 500g)
- 1/2 apple
- 1 red chili pepper
- 7cm of the white part of a leek
- 1L zero-calorie cider
- 200ml store-bought dongchimi broth (or anchovy-kelp broth)
- 1.5 Tbsp salt
- 3 Tbsp vinegar
Cooking Instructions
Step 1
Cutting the cabbage into large pieces makes it easier to remove the core and separate the leaves. First, trim the base of the cabbage, then cut it into quarters and remove the tough core.
Step 2
In a large bowl, mix 1 liter of water with 3 tablespoons of vinegar to create a vinegar bath. Submerge the washed cabbage in this solution for 20-30 minutes. This helps to sanitize any residual pesticides and refresh the cabbage, also enhancing its crispness.
Step 3
After soaking, rinse the cabbage thoroughly under running water 2-3 times. It’s crucial to drain the water well by placing it in a colander. Excess water can make the kimchi taste diluted.
Step 4
Wash the apple carefully using baking soda. Remove the seeds, cut it into quarters, and then slice it thinly, about 2mm thick. Thinly slice the white part of the leek and the red chili pepper diagonally after removing its seeds. The apple’s tartness and the chili’s mild heat will create a wonderful flavor harmony.
Step 5
Cut the drained cabbage into bite-sized square pieces, about 3-4cm in size, making them easy to handle in the kimchi container. Cutting them too small might reduce the satisfying crunch.
Step 6
Pack the cabbage tightly into the kimchi container, layering it neatly. Arranging it like filing documents not only looks good but also ensures the kimchi broth penetrates evenly. This packing step can be surprisingly satisfying.
Step 7
Sprinkle 1.5 tablespoons of salt evenly over the packed cabbage. Let it sit for about 30 minutes to allow the cabbage to wilt slightly. This wilting process helps to bring out the cabbage’s natural sweetness while reducing any bitterness.
Step 8
Gently tuck the pre-sliced apple, red chili pepper, and leek pieces in between the wilted cabbage leaves. This adds beautiful color and visual appeal.
Step 9
Pour the 1L of zero-calorie cider and 200ml of dongchimi broth over the cabbage and other ingredients. Ensure the cabbage is fully submerged in the liquid. Close the lid of the kimchi container and refrigerate for at least one day to allow it to ferment. It will taste even better after 2-3 days!
