Super Simple Pink Salt Water Kimchi
Light and Refreshing! Healthy Water Kimchi with Pink Salt
Introducing a water kimchi recipe that’s incredibly simple yet boasts a clear and refreshing taste. Made with pink salt for a healthier option, it’s best enjoyed within 2 weeks. This will add a delightful zest to your meals!
Main Ingredients
- 1kg Napa Cabbage
- 2 Tbsp Pink Salt (for salting cabbage)
- 1.5 Liters Water
- 1 tsp Pink Salt (for kimchi brine)
- 60g Onion (about 1/2 small onion or 1/3 large onion)
- 2-3 Cheongyang Peppers (adjust to taste)
- 4 tsp Minced Garlic
- 1 tsp Ginger Powder
Cooking Instructions
Step 1
First, wash each leaf of the napa cabbage thoroughly. Cut the cleaned cabbage into bite-sized pieces (about 3-4 cm wide). Sprinkle 2 tablespoons of pink salt evenly over the cut cabbage and mix well. Let it salt for at least 30 minutes. Pink salt is less salty than regular salt and rich in minerals, so it won’t make the cabbage overly salty.
Step 2
After 30 minutes, remove the cabbage from the brine. Do not wash the cabbage. On top of the salted cabbage, add 60g of thinly sliced onion, 4 teaspoons of minced garlic, and 1 teaspoon of ginger powder. Tip: Grating and adding some fresh pear will provide natural sweetness and umami. You can also add pear juice or plum extract for a deeper flavor.
Step 3
Now, let’s prepare the kimchi brine. Dissolve 1 teaspoon of pink salt in 300ml of water. Pour this brine into the kimchi container, ensuring it covers the ingredients. If you like a bit of spice, you can add thinly sliced Cheongyang peppers. For longer storage, refrigerate immediately after making and enjoy after about 1 week of fermentation. Alternatively, leave it at room temperature for a day to ferment slightly before refrigerating and consuming.
Step 4
Enjoy your delicious, freshly made pink salt water kimchi! It’s a delightful side dish that stimulates the appetite when served with rice.
