Crisp and Refreshing Cabbage Water Kimchi
Refreshing Cabbage Water Kimchi Recipe with Sweet Vegetables
This is a refreshing water kimchi made with fresh cabbage that gets sweeter as you chew. It’s a delicacy loved by the whole family, as both elders and children, who might be picky eaters, can enjoy it without any hesitation. Its crisp texture and invigorating coolness will stimulate your appetite.
Water Kimchi Ingredients- 1/2 head cabbage (approx. 500g)
- 1 onion (medium-sized)
- 1 stalk green onion (focus on the white part)
- 1/2 carrot (medium-sized)
- 2 bell peppers (use various colors for visual appeal)
Seasoning and Starch Paste Ingredients- 2 Tbsp coarse sea salt (for salting)
- 2 Tbsp glutinous rice flour
- 1 cup water (for making starch paste)
- 1 pinch ginger powder (or 1/4 piece minced fresh ginger)
- 2 Tbsp minced garlic
- 2L water (for the kimchi brine)
- 2 Tbsp coarse sea salt (for salting)
- 2 Tbsp glutinous rice flour
- 1 cup water (for making starch paste)
- 1 pinch ginger powder (or 1/4 piece minced fresh ginger)
- 2 Tbsp minced garlic
- 2L water (for the kimchi brine)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly, remove the core, and cut it into 2-3cm cubes. Dice the carrot into similar-sized pieces, and thinly slice the onion. Finely chop the green onion. Sprinkle the coarse sea salt evenly over the cubed cabbage, carrot, and sliced onion. Let it salt for 30 to 40 minutes, turning occasionally to ensure even salting.
Step 2
While the cabbage is salting, prepare the glutinous rice flour paste. In a pot, combine the glutinous rice flour and 1 cup of water, whisking until smooth to avoid lumps. Cook over medium-low heat, stirring constantly, until it thickens. Once it boils and thickens, remove from heat and let it cool completely. This starch paste adds depth of flavor and creates a refreshing brine for the water kimchi.
Step 3
Rinse the salted vegetables lightly under running water to remove excess salt and drain them well. In a large bowl, combine the salted cabbage, carrot, onion, chopped green onion, cooled starch paste, ginger powder (or minced ginger), and minced garlic. Mix everything gently to coat. Pour in the 2L of water and stir to combine thoroughly. Transfer the water kimchi to an airtight container and let it ferment at room temperature for about half a day (6-8 hours). Then, refrigerate it for another day to allow the flavors to meld and develop. You’ll have a delicious and cool water kimchi. Taste before serving and adjust seasoning with salt if needed.
