Cool and Refreshing Summer Delight! Perfected Napa Cabbage Water Kimchi Recipe
How to Make Crisp Napa Cabbage Water Kimchi for a Summer Palate Booster
Beat the summer heat with a refreshing and invigorating Napa Cabbage Water Kimchi! We’ll guide you through making this delicious kimchi, featuring crisp cabbage and a wonderfully cool broth.
Main Ingredients- 2 heads Napa cabbage (baby variety)
- 1 Onion
- 6 Red chilies
- 1 piece Ginger (thumb-sized)
- 1 Tbsp minced garlic
- 2 Tbsp glutinous rice flour
Seasoning Ingredients- 6 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp fine chili powder
- 4 Tbsp coarse salt (for seasoning adjustment)
- 300g coarse sea salt (for salting cabbage)
- 6 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp fine chili powder
- 4 Tbsp coarse salt (for seasoning adjustment)
- 300g coarse sea salt (for salting cabbage)
Cooking Instructions
Step 1
Prepare 2 heads of baby Napa cabbage. Trim the dirty outer leaves and make a small cut at the base of each head. Evenly sprinkle the coarse sea salt (300g) between the leaves of the cabbage. Let it sit for about 1 hour, or until the cabbage wilts and becomes tender. Flip the cabbage halfway through for even salting.
Step 2
Prepare the glutinous rice paste, which will make the water kimchi broth clear and refreshing. In a pot, combine 2 Tbsp glutinous rice flour with 1 cup of water and whisk until smooth. Cook over medium-low heat, stirring constantly, until it thickens. Remove from heat and let it cool completely. Using hot paste will cook the other seasonings, so ensure it’s fully cooled before use.
Step 3
Prepare the flavor base for your water kimchi. Peel and roughly chop 1 onion and 1 piece of ginger, then blend them into a fine purée in a blender. Remove the stems from 6 red chilies and lightly blend them. Don’t over-blend; this chili purée will add a beautiful color and mild spice to the kimchi.
Step 4
Rinse the salted cabbage 2-3 times under cold water to remove excess salt and squeeze out any excess moisture. Cut the cabbage into bite-sized pieces (about 3-4 cm). In a large bowl, combine the prepared cabbage with the cooled glutinous rice paste, the blended onion and ginger mixture, the lightly blended red chilies, 1 Tbsp minced garlic, 2 Tbsp fine chili powder, 6 Tbsp fish sauce, and 4 Tbsp coarse salt. Gently mix everything together. Be careful not to mash the cabbage; handle it gently.
Step 5
Transfer the seasoned cabbage into a kimchi container. Pour in 1 bottle of purified water (about 1 liter), ensuring the cabbage is submerged. Taste the broth and adjust seasoning with additional salt if needed. Seal the container and let it ferment at room temperature for about one day, then refrigerate. The flavor will deepen and become even more refreshing as it chills. Enjoy this delightful summer staple!
