Crispy Summer Water Radish and Young Napa Cabbage Kimchi: Golden Recipe
How to Make Refreshing and Delicious Water Radish and Young Napa Cabbage Kimchi for Summer
Summer isn’t complete without a refreshing bowl of water radish and young napa cabbage kimchi! It’s incredibly versatile, perfect for bibimguksu (spicy mixed noodles) and bibimbap. Try making this delicious kimchi at home for a wonderfully crisp texture and deep flavor.
Main Ingredients- 2 bundles Water Radish (Yeolmu)
- 1 bundle Young Napa Cabbage (Eolgalgi)
- 1.5 Onions
- 0.5 bundle Scallions
Kimchi Seasoning- 15 Tbsp Gochugaru (standard, approx. 150g)
- 3 Tbsp Gochugaru (spicy, approx. 30g)
- 8 Red Chilies
- 4 Tbsp Salted Shrimp (Saeujeot, approx. 80g)
- 13 Tbsp Fish Sauce (Aekjeot, approx. 130ml)
- 4 Tbsp Plum Extract (Maesil Extract, approx. 60ml)
- 6 Tbsp Peach Juice (approx. 90ml)
- 5 Tbsp Minced Garlic (approx. 50g)
- Ginger powder to taste (approx. 1/2 Tbsp minced ginger)
- 2 Tbsp Sugar (approx. 20g)
- 2 Tbsp Coarse Salt (for salting, approx. 30g)
- 4 Tbsp Flour (for flour paste, mixed with 1 cup water)
- 15 Tbsp Gochugaru (standard, approx. 150g)
- 3 Tbsp Gochugaru (spicy, approx. 30g)
- 8 Red Chilies
- 4 Tbsp Salted Shrimp (Saeujeot, approx. 80g)
- 13 Tbsp Fish Sauce (Aekjeot, approx. 130ml)
- 4 Tbsp Plum Extract (Maesil Extract, approx. 60ml)
- 6 Tbsp Peach Juice (approx. 90ml)
- 5 Tbsp Minced Garlic (approx. 50g)
- Ginger powder to taste (approx. 1/2 Tbsp minced ginger)
- 2 Tbsp Sugar (approx. 20g)
- 2 Tbsp Coarse Salt (for salting, approx. 30g)
- 4 Tbsp Flour (for flour paste, mixed with 1 cup water)
Cooking Instructions
Step 1
Let’s start by preparing the water radish and young napa cabbage. Cut them into pieces about the size of your middle finger’s knuckle (around 4-5 cm). Rinse them thoroughly under running water multiple times until no dirt remains; this is crucial for clean kimchi. Sprinkle coarse salt evenly between the pieces of radish and cabbage. Let them sit for about 1 hour and 30 minutes to wilt and become crisp. Don’t discard the root parts of the water radish; trim them and salt them along with the rest for extra flavor.
Step 2
Next, prepare the supporting ingredients for the kimchi seasoning. Wash the scallions and drain them well in a colander. Chop the 8 red chilies into manageable pieces for blending. You also need to make a flour paste to help thicken the seasoning. In a pot, whisk together 4 Tbsp flour and 1 cup of water until smooth. Cook over low heat, stirring constantly, until it thickens into a paste. Let it cool completely before using.
Step 3
While the radish and cabbage are salting, let’s make the delicious kimchi seasoning. In a blender, combine the chopped red chilies, 4 Tbsp salted shrimp, 13 Tbsp fish sauce, 4 Tbsp plum extract, the cooled flour paste (made with 4 Tbsp flour), 6 Tbsp peach juice, 5 Tbsp minced garlic, and a pinch of ginger powder (or about 1/2 Tbsp minced fresh ginger). Blend until you have a smooth seasoning paste.
Step 4
Pour the blended seasoning paste into a large bowl for mixing. Add the remaining seasoning ingredients: 15 Tbsp standard gochugaru for color, 3 Tbsp spicy gochugaru for heat, 2 Tbsp sugar for sweetness, and 2 Tbsp coarse salt for seasoning. Stir everything thoroughly to combine evenly.
Step 5
Now, add the thinly sliced onions and the well-drained scallions to the seasoning mixture. Cut the onions and scallions into about 4 cm pieces for easy eating and good flavor distribution. Gently mix with your hands to ensure the seasoning coats all the vegetables evenly.
Step 6
Rinse the water radish and young napa cabbage, which have been salted for 1 hour and 30 minutes, about twice in cold water to remove excess salt. Be careful not to rinse too vigorously, as you might wash away too much flavor. Drain the rinsed vegetables thoroughly in a colander. Removing excess water is important to prevent the kimchi from becoming too watery or bland.
Step 7
This is the final step! Add the drained water radish and young napa cabbage to the seasoning mixture. Gently mix with your hands, being careful not to crush the vegetables, to avoid a raw taste. Distribute the seasoning evenly amongst the kimchi. Your delicious water radish and young napa cabbage kimchi is now ready!
Step 8
Transfer the finished kimchi into a clean kimchi container. You can enjoy it immediately, or let it ferment in the refrigerator for about a day to develop a deeper flavor. Enjoy your refreshing and crispy summer meal with this homemade kimchi!
