Crisp and Refreshing Napa Cabbage Water Kimchi with Potato
Make Your Water Kimchi Extra Rich and Flavorful with Potatoes! A Golden Recipe for Crisp Napa Cabbage Water Kimchi.
Introducing the Napa Cabbage Water Kimchi with Potatoes that was loved by many last year! The addition of potatoes makes the broth richer and adds a delightful crunch, making it enjoyable year-round. It’s a fantastic alternative to soup on hot summer days. Try making this delicious water kimchi with a whole head of napa cabbage!
Water Kimchi Ingredients
- 1 head of napa cabbage
- 1 Korean green chili pepper
- 2 red chili peppers
- 2 potatoes
Seasoning and Broth Ingredients
- 2-3 Tbsp coarse sea salt
- 1 tsp new sugar (or sugar substitute)
- 8 cloves garlic
- 2-3 Tbsp coarse sea salt
- 1 tsp new sugar (or sugar substitute)
- 8 cloves garlic
Cooking Instructions
Step 1
Cut the napa cabbage into bite-sized pieces. Rinse thoroughly to remove any dirt between the leaves and drain well.
Step 2
Sprinkle 2 Tbsp of coarse sea salt and 1 tsp of new sugar evenly over the prepared napa cabbage and let it salt for 20 minutes. Flip occasionally while salting to ensure even pickling.
Step 3
Peel and cut the 2 potatoes into large chunks, about 3-4 cm. Place them in a pot with 1 liter of water and boil for just 3-4 minutes. Be careful not to overcook the potatoes, as this can make the broth cloudy.
Step 4
In a blender, combine the 8-9 cloves of garlic, the boiled potatoes, and all of the potato cooking water (1 liter). Blend until smooth. Blending the potatoes while they are still warm will yield a smoother consistency.
Step 5
Strain the blended potato mixture through a sieve, keeping only the clear liquid broth. Add another 1 liter of water to make a total of 2 liters of kimchi broth.
Step 6
Add the salted napa cabbage to the kimchi broth. Arrange the diagonally sliced red chili peppers and green chili peppers attractively. Let it ferment at room temperature for 1-2 days, then refrigerate for another 2 days for a perfectly chilled and flavorful water kimchi. After fermentation, taste and adjust seasoning with salt or new sugar if needed.
