Crispy Spring Cabbage Water Kimchi Recipe
How to Make Spring Cabbage Water Kimchi: A Perfect Recipe for Refreshing Kimchi Soup
Have you ever made water kimchi with spring cabbage? Spring cabbage, which heralds the arrival of spring, is a hardy vegetable grown outdoors in winter. Its high water content and rich amino acids give it a natural sweetness and tender texture, making it perfect for fresh salads or stir-fries. This recipe will guide you through making a refreshing and clean-tasting spring cabbage water kimchi, featuring its signature crispiness. A bowl of this delicious kimchi soup is enough to make you finish two bowls of rice! Enjoy a satisfying meal with this delightful spring cabbage kimchi, perfect even without a main side dish.
Main Ingredients
- 1 head of spring cabbage
- 120g of radish
- 1 stalk of green onion
Broth and Seasoning Ingredients (for blending)
- 1/2 pear
- 1/2 onion
- 1 Tbsp ginger syrup (or 1 knob of ginger)
- 1 Tbsp minced garlic (or 1/2 cup whole garlic cloves)
For Washing Spring Cabbage
- 2 Tbsp vinegar
Cooking the Rice Flour Paste
- 3 cups water
- 3 Tbsp rice flour
Seasoning
- 3 Tbsp chili powder (gochugaru)
- 2 Tbsp plum syrup (maesilcheong)
- 3 Tbsp fish sauce (kanari aekjeot)
- 2 Tbsp sea salt (kkotsogeum)
- 1/2 pear
- 1/2 onion
- 1 Tbsp ginger syrup (or 1 knob of ginger)
- 1 Tbsp minced garlic (or 1/2 cup whole garlic cloves)
For Washing Spring Cabbage
- 2 Tbsp vinegar
Cooking the Rice Flour Paste
- 3 cups water
- 3 Tbsp rice flour
Seasoning
- 3 Tbsp chili powder (gochugaru)
- 2 Tbsp plum syrup (maesilcheong)
- 3 Tbsp fish sauce (kanari aekjeot)
- 2 Tbsp sea salt (kkotsogeum)
- 3 cups water
- 3 Tbsp rice flour
Seasoning
- 3 Tbsp chili powder (gochugaru)
- 2 Tbsp plum syrup (maesilcheong)
- 3 Tbsp fish sauce (kanari aekjeot)
- 2 Tbsp sea salt (kkotsogeum)
Cooking Instructions
Step 1
Spring cabbage is rich in Vitamin A and beta-carotene, known for their antioxidant properties which help combat aging and may prevent cancer. Enjoy this nutritious vegetable by making delicious water kimchi for your health and appetite!
Step 2
To prepare the spring cabbage, gently gather the separated leaves with your hands and trim off the tough base. Then, carefully separate each leaf.
Step 3
Rinse each separated spring cabbage leaf under running water 5-6 times to thoroughly remove any dirt or debris. This step is crucial for ensuring the fresh flavor of the cabbage shines through.
Step 4
For the final rinse, prepare a basin large enough to submerge the spring cabbage. Add 2 tablespoons of vinegar to the water and soak the washed cabbage leaves for about 10 minutes. Soaking in vinegar helps remove residual pesticides and further enhances the cabbage’s crispiness. After 10 minutes, rinse again with clean water and drain thoroughly.
Step 5
While preparing the cabbage, let’s start by cooking and cooling the rice flour paste. In a pot, combine 3 cups of water with 3 tablespoons of rice flour. Whisk well to prevent lumps, then cook over low heat, stirring constantly, until a thick, pudding-like consistency is achieved. Let the cooked paste cool completely. (Tip: If the paste is too thick, it can make the kimchi broth cloudy. You can adjust the consistency later with more water once it has cooled.)
Step 6
For the blending ingredients, place half a pear and half an onion into a blender. Add 1 tablespoon of ginger syrup (you can also use 1 knob of minced ginger or whole garlic cloves) and 1 tablespoon of minced garlic. Blend until smooth. (Tip: Using ginger syrup adds a natural sweetness and depth of flavor without the need for added sugar.)
Step 7
Combine the blended pear, onion, garlic, and ginger mixture with 3 tablespoons of chili powder in a bowl. Mix well. If you were to add this mixture directly to the kimchi broth, it might result in a too-thick and less refined soup. Therefore, for a clearer and cleaner broth, it’s recommended to strain this mixture through a fine sieve or cheesecloth.
Step 8
Prepare a cheesecloth or a fine mesh bag. Place the strained liquid from step 6 into the bag. Gently squeeze and knead the bag with your hands to extract the flavorful essence of the vegetables. This process will create a delicious kimchi broth.
Step 9
Now, let’s prepare the vegetables. Slice the radish thinly, about 0.3 cm thick (nabak-style). Cut the spring cabbage, which was soaked in vinegar water, slightly larger than the radish, into pieces about 3-4 cm long. Remove the seeds from the red chili pepper and slice it thinly. Slice the green onion into small rounds.
Step 10
In a large bowl, add the prepared rice flour paste. Pour in the kimchi broth made in step 7, along with the remaining seasonings: 2 tablespoons of plum syrup and 3 tablespoons of fish sauce, to adjust the taste. (Tip: Since we haven’t salted the spring cabbage separately, it’s important to make the broth slightly saltier than you prefer initially. This ensures the final kimchi will be perfectly seasoned after mixing with the cabbage.) Taste and adjust the seasoning with 2 tablespoons of sea salt if needed. Once all the seasonings are well combined, place the sliced spring cabbage, radish, green onion, and red chili pepper into your kimchi container. Pour the prepared kimchi broth over the ingredients until they are fully submerged.
Step 11
By not salting the spring cabbage beforehand and pouring the broth directly over it, I found the cabbage retained a wonderfully fresh and crisp texture. While you can salt the cabbage lightly if you prefer, spring cabbage is tender enough to yield a delicious water kimchi even without pre-salting. Once assembled, let the water kimchi sit at room temperature for about a day to ferment slightly, then store it in the refrigerator to enjoy chilled. Even in the early stages, the broth develops a wonderfully cool and spicy flavor that deepens beautifully over time. It’s so delicious that I’m giving it a thumbs-up myself!
Step 12
The finished spring cabbage water kimchi offers a refreshing and slightly tangy broth that stimulates the appetite, complemented by the satisfyingly crisp texture of the cabbage and radish. It’s a delightful kimchi that will have you reaching for your spoon again and again.
Step 13
If you find the rice flour paste too thick, feel free to add 3 cups of fresh water when making the kimchi broth. This will help create a thinner and clearer soup for your water kimchi.
