Crisp and Refreshing Summer Water Kimchi with Young Radish
Summer Delicacy! 93-Year-Old Mother-in-Law’s Secret Water Kimchi with Young Radish Using Wheat Flour Paste Instead of Sweet Rice Paste
On hot summer days, a bowl of cool and crisp young radish water kimchi is a true appetite stimulant! Following my 93-year-old mother-in-law’s special secret, we’ll be using wheat flour paste instead of sweet rice paste. This unique method creates a water kimchi with a deeper flavor and incredibly satisfying crunch, guaranteed to revive your taste buds even in the peak of summer heat. Let’s make this healthy and delicious summer kimchi with seasonal young radishes!
Main Ingredients
- 2 bunches young radish
- 1 medium onion
- 1/3 bunch chives
- Approx. 2 cups coarse sea salt
Wheat Flour Paste
- 5 Tbsp wheat flour
- 4 bowls of water (using a rice bowl as a measure)
Kimchi Seasoning Ingredients
- 2 cups gochugaru (Korean chili flakes – recommend using ones with chili seeds or Cheongyang chili flakes for extra spice)
- 3 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp sugar
- 9 Tbsp fish sauce (anchovy or sand lance)
- Pre-cooked and cooled wheat flour paste
- 1 Tbsp coarse sea salt (for adjusting seasoning)
- 5 Tbsp wheat flour
- 4 bowls of water (using a rice bowl as a measure)
Kimchi Seasoning Ingredients
- 2 cups gochugaru (Korean chili flakes – recommend using ones with chili seeds or Cheongyang chili flakes for extra spice)
- 3 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp sugar
- 9 Tbsp fish sauce (anchovy or sand lance)
- Pre-cooked and cooled wheat flour paste
- 1 Tbsp coarse sea salt (for adjusting seasoning)
Cooking Instructions
Step 1
While any type of young radish will work, radishes from Pocheon, Ilsan, or Dongducheon are particularly known for their crisp and refreshing taste. Select fresh young radishes for the best results.
Step 2
Trim the root ends of the young radishes. Soak the radish leaves and stems in water for about 30 minutes, then gently rinse them under running water about 3 times to remove any dirt or debris. Prepare the chives at this stage as well. If chives are hard to find in the summer, green onions (scallions) can be used as a substitute.
Step 3
Evenly sprinkle coarse sea salt onto the trimmed root parts of the washed young radishes to begin the salting process. It’s helpful to trim the radish roots neatly, as shown in the photo.
Step 4
Lightly sprinkle some water over the salted radishes. This helps the salt dissolve better, ensuring the radishes are evenly pickled.
Step 5
After about 1 hour, the young radishes should have wilted and softened, indicating they are pickled. Flip the radishes over to ensure they pickle evenly. Since this is water kimchi, it’s best not to over-pickle them; a slightly under-pickled state will retain their crispness.
Step 6
Prepare the wheat flour paste. In a pot, combine 5 Tbsp of wheat flour with 4 bowls of water (measured using a rice bowl), whisking well to remove lumps. Cook over low heat, stirring constantly, until it thickens slightly. Once cooked, remove from heat and let it cool completely. For water kimchi, the wheat flour paste should be on the thinner side. (The bowl used for measuring water is a standard household rice bowl.)
Step 7
Rinse the well-pickled young radishes gently under running water about 3 times. For water kimchi, rinse them slightly less than you would for regular kimchi to help the seasoning adhere better and maintain their crunch.
Step 8
Do not discard the water from rinsing the young radishes! This water can be used later as a base for the kimchi seasoning, adding an extra layer of flavor.
Step 9
Cut the pickled young radishes into bite-sized pieces. Cutting them about the size of your pinky finger makes them easy to eat with the broth.
Step 10
In a bowl, combine the completely cooled wheat flour paste with gochugaru, minced garlic, minced ginger, sugar, and fish sauce to make the seasoning. Stir in the reserved radish rinsing water (about 1 rice bowl’s worth) for added umami. If you prefer it spicier, you can add pureed Cheongyang peppers or use Cheongyang gochugaru. Using gochugaru with chili seeds will enhance the kimchi’s aroma.
Step 11
Add thinly sliced onion, chives, and finely chopped white parts of the chives to the seasoning mixture. Adjust the final seasoning with coarse sea salt. Slice the onion not too thinly, and cut the chives to a similar length as the radish. Finely dicing the white chive parts is recommended.
Step 12
Pour about 3 bowls of fresh water (approximately 3 liters, measured with a ramen bowl) into the seasoning mixture and stir well to create the kimchi broth. The amount of water can be adjusted to your preference.
Step 13
Gently mix the cut young radishes into the prepared kimchi broth. Taste and adjust the seasoning if needed by adding more gochugaru or coarse sea salt. For those who enjoy a boost of umami, adding 2-3 pinches of MSG is optional.
Step 14
Transfer the prepared water kimchi to an airtight container. In hot weather, let it sit at room temperature for about half a day to allow for slight fermentation before refrigerating. The kimchi will develop a deeper flavor after 3-4 days of refrigeration, at which point it’s ready to be enjoyed.
Step 15
Now, serve your crisp and refreshing young radish water kimchi in bowls and savor its delicious taste! It’s the perfect side dish to combat summer heat and stimulate your appetite.
