Cabbage Water Kimchi
How to Make Refreshing and Tender Cabbage Water Kimchi
We’ve created a video to help you make delicious cabbage water kimchi that is both refreshing and tender. This recipe transforms tough cabbage into a soft, flavorful delight. At the end, we’ll show you the kimchi after a 10-hour fermentation, so please refer to it for guidance.
Ingredients
- 2.5kg Cabbage
- 2 Red bell peppers
- 1 Paprika
- 6 Cheongyang peppers (Korean chili peppers)
- 1/2 Pear
- 1 Onion
- 2.5kg Cabbage
- 4 Tbsp Coarse sea salt
- 200ml Plum extract (or other fruit extract/sugar)
- 1L Anchovy broth
- 20g Ginger
- 100g Red bell peppers
- 100g Garlic
- 3 Tbsp Cooked rice
- 2.5L Water
Cooking Instructions
Step 1
① Prepare and Wash the Cabbage: First, cut the whole cabbage into thick shreds. Pour enough water to submerge the shredded cabbage and add 2-3 tablespoons of vinegar. Let it soak for 10 minutes. Soaking in vinegar water helps to remove any foreign substances more effectively. After 10 minutes, rinse thoroughly and drain to prepare.
Step 2
② Prepare the Vegetables: Prepare the vegetables that will enhance the flavor of your cabbage water kimchi. Chop 2 red bell peppers, 1 paprika, and 6 Cheongyang peppers (seeds removed). Peel and chop 1/2 pear and 1 onion. The spicy red and Cheongyang peppers, crisp paprika, and sweet onion and pear add depth to the kimchi. The pear is particularly recommended as its enzymes help break down starches and proteins, allowing the seasoning to penetrate evenly and enhance the flavor.
Step 3
③ Salt and Knead the Cabbage: Rinse the cabbage again and drain well. Add 4 tablespoons of coarse sea salt and mix thoroughly. Letting it salt for 20 minutes will wilt the cabbage and draw out its moisture, making it tender. It’s also beneficial to add the chopped onion at this stage, as it will soften and absorb the seasoning beautifully. Unlike Napa cabbage, which can develop a raw smell if kneaded too much, cabbage becomes sweeter and more tender when kneaded after salting. Mix the cabbage and onion with the sea salt and let it rest for 20 minutes.
Step 4
④ Knead the Cabbage and Layer Ingredients: Gently knead the cabbage that has been salted for 20 minutes. This process further softens the cabbage and brings out its natural sweetness. After kneading for about 20 minutes until tender, place the cabbage at the bottom of your fermentation container. Then, alternate layers of the prepared chopped vegetables.
Step 5
⑤ Make the Brine and Finish: Now, let’s make the delicious water kimchi brine. In a blender, combine 20g of ginger, 100g of red bell peppers, 100g of garlic, and 3 tablespoons of cooked rice. Add 500ml (2 beer cups) of anchovy broth and blend until smooth. For the anchovy broth, it’s best to remove the guts and lightly microwave it to reduce any fishy odor. In summer, using cooked rice instead of a starchy porridge adds to digestibility and umami. Pour the blended seasoning mixture evenly over the vegetables in the container. Add the remaining 2.5L of water to make a total of 3L of brine. Add 200ml (1 paper cup) of plum extract (or other fruit extract/sugar) for sweetness and depth of flavor. Plum extract offers a richer fruit aroma and umami compared to plain sugar. Taste the brine and adjust sweetness if needed by adding more sugar or extract. We added an additional 100ml (half a paper cup) of plum extract as it tasted a bit mild, bringing the total to 200ml. Stir the kimchi well to distribute the brine evenly. Close the lid and let it ferment at room temperature for 10 hours. Fermenting at room temperature for this duration helps the kimchi mature without becoming overly sour, and it’s ready to eat immediately after this initial fermentation, unlike kimchi that needs immediate refrigeration. Enjoy your refreshing and flavorful cabbage water kimchi, the perfect accompaniment for a hot summer day!
