Crispy Cabbage Water Kimchi
Twice the Refreshment for Chuseok! Summer Cabbage Water Kimchi Golden Recipe
Introducing a refreshing and palate-cleansing summer cabbage water kimchi, perfect for the Chuseok holiday. While summer cabbage has a less pronounced sweetness, its crisp texture is exceptional, making it a wonderful choice for water kimchi. We’ve added a touch of sweetness to ensure everyone can enjoy its deliciousness. Add a special, cooling side dish to your holiday feast!
Main Ingredients- 1.2kg Cabbage (fresh and crisp summer cabbage)
- 1 Carrot (for color)
- 1 Onion (for sweetness and umami)
- 1 Apple (for natural sweetness and aroma)
- 1 cup Minced Garlic (to enhance flavor)
- 1 clove Ginger (to remove any raw smell with garlic)
- 1 handful Jujubes (for subtle sweetness and garnish)
- 1 Tbsp Flour (for thickening the brine, keeps it clear)
- 3.8 liters Water (for the kimchi brine)
Seasoning & Flavoring- 1/2 cup Coarse Sea Salt (for salting cabbage and seasoning)
- 1/2 cup Sugar (for balanced sweetness)
- 2 Tbsp Fish Sauce (for deep umami flavor)
- 1 cup Cider/Sprite (for fizziness and mild sweetness)
- 1/2 cup Coarse Sea Salt (for salting cabbage and seasoning)
- 1/2 cup Sugar (for balanced sweetness)
- 2 Tbsp Fish Sauce (for deep umami flavor)
- 1 cup Cider/Sprite (for fizziness and mild sweetness)
Cooking Instructions
Step 1
First, prepare the fresh cabbage by removing the outer leaves and washing it thoroughly. Using fresh, crisp cabbage is key to achieving a delightful crunch in your water kimchi.
Step 2
In a pot, combine 200ml of water and 1 Tbsp of flour. Whisk until smooth and free of lumps. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let it cool slightly. This step helps keep the kimchi brine clear.
Step 3
Cut the cabbage into bite-sized pieces, about 3-4 cm. Sprinkle 1/4 cup of coarse sea salt and 1/4 cup of sugar evenly over the cut cabbage and let it sit for about 40-50 minutes until it wilts. Gently toss the cabbage once or twice during this time to ensure even wilting. Do not squeeze out the water from the wilted cabbage; use it as is.
Step 4
Wash and peel the carrot. Make thin lengthwise slits and slice it into thin strips for an attractive appearance in the brine. Wash and prepare the jujubes. These will add color and flavor to your cabbage water kimchi.
Step 5
Peel the onion and cut it into large pieces. Core and roughly chop the apple. Place the minced garlic, ginger, chopped onion, and apple into a blender. Add 600ml of water and blend until smooth. Ensure the mixture is finely pureed for a smooth seasoning paste.
Step 6
Place the pureed mixture into a cheesecloth or a fine sieve bag. Pour 600ml of cold water over it and gently squeeze and knead the bag to extract all the flavorful liquid. This process extracts the essence of the aromatics.
Step 7
In a large bowl, combine the wilted cabbage. Add the cooled flour paste, the remaining 3 liters of water, 2 Tbsp of fish sauce, and 1 cup of cider/Sprite. Mix well. Finally, add the prepared carrot strips, jujubes, and the extracted liquid from the cheesecloth bag. Stir gently. Taste the brine and adjust seasoning with more salt or sugar according to your preference. Balancing the sweet and sour flavors is crucial.
Step 8
Transfer the finished cabbage water kimchi to a clean airtight container. Leave it at room temperature for about a day to begin the fermentation process. Then, refrigerate it to chill and further mature. Letting it rest in the refrigerator for another 2-3 days will develop deeper flavors.
Step 9
Once sufficiently fermented and chilled, serve the refreshing cabbage water kimchi in a bowl. Enjoy the crisp texture and the wonderfully cool, clean broth of this cabbage water kimchi, making your Chuseok feast even more delightful!
