Summer Delight! Crispy Napa Cabbage and Cucumber Water Kimchi
Summer Delight! Crispy Napa Cabbage and Cucumber Water Kimchi
Chaeseondang Style Summer Napa Cabbage and Cucumber Water Kimchi, Refreshing and Crunchy Water Kimchi Recipe
Beat the summer heat with this refreshing and crunchy Napa cabbage and cucumber water kimchi, inspired by the famous taste of Chaeseondang! This water kimchi is perfect for when you have a loss of appetite and is truly a mealtime hero!
Main Ingredients- 1 head of baby napa cabbage
- 3 Baekdadagi cucumbers
- 1/2 cup coarse sea salt (for brining cabbage and cucumbers)
- 1/2 yellow paprika
- 1/2 red paprika
- 2 green chili peppers
- 2 Cheongyang chili peppers
- 1/2 Tbsp salt (for pickling chili peppers and paprikas)
- 1 white part of a large leek
- 5 dried jujubes
- 2 liters of water (for the kimchi broth base)
Sweet Rice Flour Porridge- 2 Tbsp sweet rice flour
- 2 cups water
Broth Seasoning- 1/2 pear
- 1/2 onion
- 11 cloves garlic
- 1 Tbsp ginger syrup (or grated ginger)
- 2 Tbsp sugar
- 1 Tbsp salted fermented shrimp (minced)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp salt (for taste adjustment)
- 1 cup water (for blending seasoning)
- 2 Tbsp sweet rice flour
- 2 cups water
Broth Seasoning- 1/2 pear
- 1/2 onion
- 11 cloves garlic
- 1 Tbsp ginger syrup (or grated ginger)
- 2 Tbsp sugar
- 1 Tbsp salted fermented shrimp (minced)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp salt (for taste adjustment)
- 1 cup water (for blending seasoning)
Cooking Instructions
Step 1
First, let’s make the sweet rice flour porridge, which is key to the broth’s flavor. In a pot, dissolve 2 Tbsp of sweet rice flour in 2 cups of water, ensuring there are no lumps. Cook over medium-low heat, stirring constantly, until it thickens into a porridge. Once it boils, remove from heat and let it cool slightly.
Step 2
Once the sweet rice flour porridge has cooled, mix it with 2 liters of water to create the base for your refreshing kimchi broth. Don’t season the broth just yet.
Step 3
Now, let’s prepare the main ingredient, the baby napa cabbage. Make a cut at the base of the firm root of the cabbage; this makes it easier to separate the leaves. After cutting, hold the root and gently twist to detach the leaves.
Step 4
Rinse the separated cabbage leaves thoroughly under running water to remove any dirt or debris.
Step 5
Cut the large cabbage leaves into bite-sized pieces. It’s best to cut them lengthwise, ensuring a good balance of leaves and stems for a satisfying crunch. Aim for pieces about 5-7 cm long.
Step 6
After preparing the cabbage, rinse it once more in clean water.
Step 7
Wash the Baekdadagi cucumbers thoroughly. Cut them lengthwise in half. Then, using a spoon or similar tool, scoop out the seeds from the center. Removing the seeds prevents the kimchi from becoming mushy and helps maintain its crispness. Cut the deseeded cucumbers into 4-6 wedges depending on their thickness, and then cut them into approximately 4-5 cm lengths.
Step 8
Combine the prepared cabbage and cucumbers in a bowl. Sprinkle evenly with 1/2 cup of coarse sea salt and let them brine for about 20 minutes. Toss them halfway through to ensure even salting.
Step 9
Thinly julienne the yellow and red paprikas after removing their stems and seeds for vibrant color.
Step 10
Remove the stems and seeds from the green and Cheongyang chili peppers, then julienne them to a similar length as the paprikas. Cheongyang chilies will add a pleasant spiciness.
Step 11
Add 1/2 Tbsp of salt to the julienned paprikas and chilies and toss lightly. Let them pickle for about 5 minutes only; avoid pickling them for too long, as they can become soggy.
Step 12
Gently rinse the brined cabbage and cucumbers, along with the lightly pickled paprikas and chilies, under cold water just once. Be careful not to rinse too vigorously, or you’ll wash away all the flavor.
Step 13
Drain the rinsed vegetables thoroughly in a colander. Proper draining is essential to prevent the kimchi from becoming diluted and losing its flavor.
Step 14
Thinly slice the white part of the leek. Remove the tougher inner core if present for a more tender texture. You can also use thinly sliced scallions if preferred.
Step 15
Julienne the dried jujubes after removing the core and seeds. Dried jujubes add a subtle sweetness and a beautiful color to the water kimchi.
Step 16
Now it’s time to prepare the seasoning paste for the kimchi broth.
Step 17
Roughly chop the 1/2 pear, which has been washed and cored. You can leave the skin on for added nutrients and flavor.
Step 18
Peel and roughly chop the 1/2 onion.
Step 19
In a blender, combine the chopped pear and onion, 11 cloves of garlic, 1 Tbsp ginger syrup (or grated ginger), 2 Tbsp sugar, 1 Tbsp minced salted fermented shrimp, 3 Tbsp fish sauce, and 1 cup of water. Blend until smooth. If the mixture is too thick, you can add a little more water.
Step 20
Place a fine-mesh sieve over the bowl containing the sweet rice flour porridge mixed with water. Pour the blended seasoning paste into the sieve.
Step 21
Gently press down on the solids in the sieve with a spoon or spatula to extract all the liquid. You only need the strained broth.
Step 22
This is a crucial step! Taste the prepared kimchi broth and adjust the seasoning by adding more fish sauce or salt as needed to suit your preference. I added an extra 1 Tbsp of salt to balance the flavors. The amount of seasoning required will vary based on personal taste and how well the vegetables were brined, so always taste and adjust.
Step 23
In your kimchi container, layer the drained cabbage, cucumbers, paprikas, and chilies. Top with the sliced leeks and julienned dried jujubes.
Step 24
Finally, pour the seasoned kimchi broth over the ingredients in the container. Close the lid and let it sit at room temperature for half a day to a full day to allow the flavors to meld, then refrigerate until cold before serving.
Step 25
Your Chaeseondang-style refreshing and crunchy summer Napa cabbage and cucumber water kimchi is complete! Enjoy a delightful meal with this appetite-boosting kimchi.
