Crisp and Refreshing Cabbage Water Kimchi
Enjoy the ultimate crunch and refreshing taste of Cabbage Water Kimchi, delightful to the very last bite!
When you’re tired of the usual summer radish kimchi, cabbage kimchi is a wonderful alternative. Make it with plenty of broth to enjoy with noodles! This water kimchi is refreshingly crisp until the very end, and I’m still enjoying its delightful crunch.
Main Ingredients- 1.5 large heads of tightly packed cabbage (approx. 6 kg)
- 2 green onions
- A small bunch of Korean chives (buchu)
- 1 carrot
- 10 Korean green chili peppers (cheongyang peppers)
Kimchi Broth (approx. 4 liters)- 1 piece of radish (about 2 knuckles of a thumb)
- 1 apple
- 3 onions
- 2 Tbsp minced garlic
- 3 red chili peppers (fresh)
- 10 dried chili peppers
- Flour paste (2 Tbsp flour + 2 cups water)
- 1/2 cup fish sauce (anchovy or sand lance)
- 1/2 cup plum extract
- A little sugar
- Coarse sea salt, to taste
- 1 piece of radish (about 2 knuckles of a thumb)
- 1 apple
- 3 onions
- 2 Tbsp minced garlic
- 3 red chili peppers (fresh)
- 10 dried chili peppers
- Flour paste (2 Tbsp flour + 2 cups water)
- 1/2 cup fish sauce (anchovy or sand lance)
- 1/2 cup plum extract
- A little sugar
- Coarse sea salt, to taste
Cooking Instructions
Step 1
Start by preparing 1.5 large heads of cabbage (approximately 6 kg) that are tightly packed and fresh. The larger and heavier the cabbage, the tastier the kimchi will be.
Step 2
Wash the cabbage thoroughly, remove the core, and cut it into bite-sized pieces (about 3-4 cm). Sprinkle coarse sea salt evenly over the cut cabbage and let it salt for about 1 hour until it slightly wilts. Gently toss the cabbage once or twice during this time to ensure even salting and to help it retain its crispness.
Step 3
To make the kimchi broth, cut the radish, onions, and apple into manageable pieces. Place them in a blender with a little water and blend until smooth. Strain the blended mixture through a fine-mesh sieve to obtain a clear liquid.
Step 4
Prepare 3 fresh red chili peppers and 10 dried chili peppers. Soak the dried chili peppers in lukewarm water for about 30 minutes to soften them, which will make them easier to blend.
Step 5
Remove the stems from both the soaked dried chili peppers and the fresh red chili peppers. You can blend them with the seeds intact for extra flavor and heat. Add a little water and blend until smooth. If you prefer less heat, you can adjust the amount of seeds, or substitute with chili powder if chili peppers are unavailable or too spicy.
Step 6
Slice the green onions into 2-3 cm lengths, focusing on the white parts. Wash the Korean chives and cut them into similar lengths. Slice the cheongyang peppers in half for a bit of extra spice. Use a cookie cutter to create decorative shapes from the carrot, or simply slice it thinly. Avoid cutting the vegetables too finely.
Step 7
In the strained liquid from the radish, apple, and onion (about 4 liters), combine all the prepared ingredients for the kimchi broth. Add the blended chili mixture, fish sauce, minced garlic, plum extract, a little sugar, and coarse sea salt. Adjust the seasoning to your preference. It’s important to balance the sweetness and saltiness, as the flavors will meld as the kimchi ferments. Aim for a taste that is slightly sweet and salty initially.
Step 8
Gently rinse the salted cabbage under running water to remove excess salt and drain it thoroughly. Combine the drained cabbage with the prepared kimchi broth and mix well. Taste the broth and add more salt if needed. Let it sit at room temperature for about half a day to begin fermenting, then transfer it to an airtight container and store it in the kimchi refrigerator. You can start enjoying this refreshing kimchi in 2-3 days.
