Crispy Cabbage Water Kimchi
Effortless and Delicious Cabbage Water Kimchi Recipe
Discover how to make a refreshing and easy Cabbage Water Kimchi with a delightful crispness. This recipe is perfect for a quick side dish or a special occasion, adding a vibrant touch to your meals.
Ingredients
- 1/4 head of cabbage (approx. 480g, for 6 servings)
- 2 Tbsp sea salt (1 Tbsp for brining, 1 Tbsp for seasoning)
- 1500cc water
- 1/6 Korean radish (approx. 280g, for 6 servings)
- 238ml Korean pear juice (1 can)
- 30g carrot
- 8 cloves garlic, minced or finely chopped
- 1 small piece of ginger (thumb-sized)
- 2 tsp sugar
Cooking Instructions
Step 1
Gather all your ingredients to prepare the delicious Cabbage Water Kimchi. Fresh cabbage and radish, aromatic garlic and ginger, and sweet pear juice are essential for a harmonious flavor.
Step 2
Wash the cabbage thoroughly. Removing one or two outer leaves and rinsing it meticulously under water will ensure a cleaner, fresher taste.
Step 3
When slicing the cabbage, avoid cutting it too thinly, as this can make it soft. Aim for slices about 1 to 1.5 cm wide for optimal crispness. Tip: Slicing before washing can help keep the pieces neat and uniform.
Step 4
Place the sliced cabbage in a kimchi container and sprinkle 1 tablespoon of sea salt evenly over it. Let it brine for about 10 minutes. This process draws out excess moisture, contributing to a wonderfully crisp texture.
Step 5
Peel and julienne the radish and carrot into strips approximately 1 cm wide, similar to the cabbage thickness. Finely julienne the garlic and ginger as well. Julienne garlic and ginger will infuse a more subtle aroma into the broth, enhancing its flavor.
Step 6
Add the julienned radish to the brined cabbage. Sprinkle 1 teaspoon of sugar over it and let it brine for another 10 minutes. The sugar helps to bring out the natural sweetness of the radish and cabbage, making the broth even more refreshing and flavorful.
Step 7
After 10 minutes, add the julienned carrots, garlic, and ginger. Pour in 1500cc of cold water. This combination will create a wonderfully refreshing kimchi broth.
Step 8
Now it’s time to season. Add the remaining 1 tablespoon of sea salt and mix well. It’s best to season it slightly on the lighter side initially. After letting it ferment for about a day, taste and adjust the saltiness if needed. Seasoning it a bit lightly at first is a secret to delicious water kimchi!
Step 9
Finally, add the Korean pear juice. You can use half a can or a full can, depending on your preference. If you like it sweeter, adding the whole can will result in a richer, sweeter water kimchi. Mix everything thoroughly, and your delicious Cabbage Water Kimchi is ready to enjoy!
