Refreshing and Crisp Young Radish & Napa Cabbage Water Kimchi
Summer Delight! A Recipe for Refreshing and Sweet Young Radish & Napa Cabbage Water Kimchi
A beloved homemade dish by many moms, refreshing water kimchi! This recipe is my special method for making young radish and napa cabbage water kimchi that’s perfect as a kids’ snack or a side dish for meals. I’ll guide you through it step-by-step, making it easy for anyone to create delicious water kimchi, even without complex steps.
Main Ingredients- 1 bunch fresh young radish (yeolmu)
- 1 head crisp napa cabbage (danbaechu)
- 1 carrot for color and sweetness
- 1 Korean pear for refreshing sweetness
- 1 red onion for a clean taste
Seasoning and Broth Ingredients- 14 cloves garlic, minced
- 1 Tbsp ginger juice
- 2 1/2 Tbsp natural sea salt (adjust to taste)
- 1/2 Tbsp Neugesugar (a type of sweetener, for clean sweetness)
- 70cc fruit vinegar (e.g., Hongcho, for tanginess)
- 4 liters purified water for the broth
- 1 Tbsp flour paste (for thickening the broth: 1 Tbsp flour)
- 300cc water for making the flour paste
- 14 cloves garlic, minced
- 1 Tbsp ginger juice
- 2 1/2 Tbsp natural sea salt (adjust to taste)
- 1/2 Tbsp Neugesugar (a type of sweetener, for clean sweetness)
- 70cc fruit vinegar (e.g., Hongcho, for tanginess)
- 4 liters purified water for the broth
- 1 Tbsp flour paste (for thickening the broth: 1 Tbsp flour)
- 300cc water for making the flour paste
Cooking Instructions
Step 1
Prepare one bunch each of fresh young radish and napa cabbage. Using fresh ingredients is key to delicious water kimchi.
Step 2
Trim any yellow or wilted leaves and the very tips of the roots from the young radish and napa cabbage. Gently rinse them under running water, ensuring to clean between the leaves to remove any dirt. This step is crucial to prevent a grassy taste and achieve a clean flavor.
Step 3
Cut the washed young radish and napa cabbage into bite-sized pieces (about 5cm long). Prepare a heaping tablespoon of salt on a large ladle or spoon.
Step 4
Place the cut vegetables in a large bowl and sprinkle the prepared salt evenly. It’s helpful to sprinkle a little more salt on the stems than on the leaves to ensure even seasoning. Continue this process, adding salt to each portion until all the young radish and napa cabbage are seasoned. Treat the napa cabbage the same way.
Step 5
Once the young radish is salted, dissolve one tablespoon of salt in 100ml of water and sprinkle it over the top. For the napa cabbage, after salting, dissolve another tablespoon of salt in 100ml of water and sprinkle it over the top as the last step.
Step 6
Let the vegetables brine for exactly 2 hours. Gently toss them occasionally to ensure even brining. After brining, rinse them gently under running water about 3 times to remove excess salt. Be careful not to rinse too vigorously, as this can wash away flavor.
Step 7
Prepare the flour paste that will thicken the kimchi broth. In a pot, combine 1 tablespoon of flour with 300cc of water. Cook over low heat, stirring constantly to prevent lumps, until it thickens. Once it reaches a paste-like consistency, remove from heat and let it cool completely. (Boil for about 1 more minute after it starts to bubble.)
Step 8
Prepare the additional ingredients for the water kimchi. Thinly julienne the red onion, carrot, and Korean pear after washing them. Remove the core from the pear before julienning.
Step 9
In a large bowl or blender, combine 2 liters of purified water and the completely cooled flour paste. Strain it through a sieve to create a smooth broth base. Add 2 and 1/2 tablespoons of natural sea salt and 1/2 tablespoon of Neugesugar, and stir until well dissolved to create the delicious water kimchi broth. Taste and adjust the saltiness if needed.
Step 10
Add the drained young radish and napa cabbage to a large bowl. Add the julienned red onion, carrot, and pear. Stir in the minced garlic (14 cloves) and ginger juice (1 Tbsp). Mix all ingredients well.
Step 11
Finally, the secret ingredient for flavor! Add 70cc of fruit vinegar (I used sweet and sour Hongcho). This adds a refreshing tang and rich flavor. Mix everything thoroughly to complete your delicious young radish and napa cabbage water kimchi. Allow the kimchi to ferment at room temperature for one to two days before refrigerating and serving chilled. It will taste even better!
