Sweet Persimmon Water Kimchi (Dan-gam Mul Kimchi)
Sweet Persimmon Water Kimchi (Dan-gam Mul Kimchi)
Crisp and Refreshing Autumn Delicacy: Persimmon Water Kimchi
This is a delightful water kimchi made with persimmons, a readily available autumn fruit. The vibrant colors are visually appealing, and the sweet, crunchy texture of the persimmons offers a wonderful contrast, making it a perfect appetizer for the fall season. Dan-gam Mul Kimchi is best enjoyed fresh, so it’s recommended to make small batches and consume them promptly. The preparation is incredibly simple, so why not try making this unique persimmon water kimchi this autumn?
Main Ingredients- 1/3 medium Korean radish (mu)
- 2 ripe persimmons (dan-gam)
- 1 medium onion
- 5 cloves garlic (sliced thinly)
- 1 thumb-sized piece of ginger (sliced thinly)
- Small bunch of chives (cut into 2-3 cm lengths)
Cooking Instructions
Step 1
Let’s gather the ingredients needed to make this flavorful persimmon water kimchi. You’ll need about 1/3 of a medium-sized Korean radish, 2 ripe persimmons, 1 medium onion, 5 cloves of garlic, a piece of ginger about the size of the garlic, and a small bunch of chives.
Step 2
Now, let’s prepare the refreshing kimchi broth! In 1.5 liters of water, dissolve 1.5 tablespoons of flour and 1 tablespoon of salt, ensuring there are no lumps. Then, bring it to a boil. We’re using a smaller amount of salt initially because we’ll also utilize the brine from salting the radish.
Step 3
Once the broth begins to boil, stir in the gochugaru (Korean chili flakes) and immediately turn off the heat. This technique helps to preserve the vibrant color of the chili flakes while minimizing any potential bitterness.
Step 4
Strain the gochugaru through a sieve to remove any sediment, resulting in a clear and clean kimchi broth. A clear broth contributes to a cleaner taste in the finished kimchi.
Step 5
And there you have it – your clear water kimchi broth is ready! Before adding it to the kimchi container, make sure to let it cool completely. Adding hot broth can cause the kimchi to over-ferment.
Step 6
Wash the radish thoroughly and slice it into bite-sized pieces (about 0.5 cm thick). Then, toss it with 1 tablespoon of salt and let it sit to brine. Importantly, do not discard the salty water that the radish releases as it brines! This brine is a crucial ingredient that will add savory depth and refreshing coolness to your kimchi.
Step 7
While the radish is brining, let’s prepare the remaining ingredients. Core the persimmons and cut them into pieces about 1.5 cm thick. Thinly slice the onion and cut the chives into lengths of 2-3 cm. For the garlic and ginger, thinly slicing them into pieces will prevent the kimchi broth from becoming cloudy.
Step 8
It’s time to bring everything together! Lightly rinse the brined radish and gently squeeze out excess water. Combine the radish with the prepared persimmons, onion, chives, and thinly sliced garlic and ginger in a large bowl. Pour the completely cooled kimchi broth over the mixture. Crucially, don’t forget to add the reserved salty water from brining the radish! This water contains the refreshing essence and sweetness of the radish, which will enhance the kimchi’s flavor profile. Gently mix all the ingredients together, and your delicious persimmon water kimchi is ready to be enjoyed!
