Refreshing and Delicious Young Napa Cabbage Water Kimchi (Eolgal Kimchi)
How to Make Refreshing Water Kimchi with Young Napa Cabbage
Water kimchi is an indispensable dish at any Korean table, isn’t it? This recipe for cool and refreshing young napa cabbage water kimchi is perfect for when you don’t have much of an appetite, as it helps to stimulate your taste buds. Enjoy this delightful kimchi!
Young Napa Cabbage Kimchi Ingredients- 1 bunch young napa cabbage
- 1/2 medium onion
- 1-2 red chili peppers
- 8 stalks green onions
- 1/2 cup coarse sea salt (for salting cabbage)
Refreshing Kimchi Broth Ingredients- 1/2 medium onion
- 8 cloves garlic
- 2 red chili peppers
- 150ml water (for flour paste)
- 3 Tbsp flour
- 1 Tbsp salted fermented shrimp
- 1 Tbsp fish sauce (anchovy or similar)
- 1 tsp ginger (minced)
- 600ml clean water
- 2 Tbsp salt (for seasoning)
- 1/2 medium onion
- 8 cloves garlic
- 2 red chili peppers
- 150ml water (for flour paste)
- 3 Tbsp flour
- 1 Tbsp salted fermented shrimp
- 1 Tbsp fish sauce (anchovy or similar)
- 1 tsp ginger (minced)
- 600ml clean water
- 2 Tbsp salt (for seasoning)
Cooking Instructions
Step 1
First, trim the root ends of the young napa cabbage. Then, cut the cabbage into manageable pieces, about 5-6 cm in length. This makes it easier to mix and eat later.
Step 2
Place the trimmed cabbage in a large bowl and wash it thoroughly under running water multiple times. It’s crucial to remove any dirt or debris for a clean and delicious kimchi.
Step 3
After washing, evenly sprinkle the 1/2 cup of coarse sea salt over the cabbage. Make sure the salt penetrates between the leaves. Let the cabbage salt for about 20-30 minutes, checking periodically to see if it wilts.
Step 4
To ensure even salting, gently toss or flip the cabbage a couple of times during the 20-30 minute period. This helps all parts of the cabbage absorb the salt properly.
Step 5
Check if the cabbage is properly salted by trying to bend a thick stem. If it bends softly without snapping cleanly, it’s ready. Be careful not to over-salt, which can make the cabbage mushy.
Step 6
Rinse the salted cabbage under cold running water about three to four times. This removes excess salt, preventing the kimchi from being too salty. After rinsing, drain the cabbage thoroughly in a colander.
Step 7
While the cabbage is salting, prepare the other ingredients for the kimchi broth. Peel and thinly slice half of a medium onion.
Step 8
Trim and wash the green onions. Cut them into lengths similar to the cabbage pieces, about 5-6 cm long.
Step 9
Remove the stems from the red chili peppers and slice them diagonally. These will add a beautiful color to the water kimchi.
Step 10
In a small pot, combine 150ml of water with 3 Tbsp of flour. Whisk until smooth, ensuring there are no lumps. Cook over medium heat, and once it starts to boil, reduce the heat to low. Stir continuously until a thick, paste-like consistency forms. Let this flour paste cool completely before using.
Step 11
Now, prepare the ingredients for blending into the kimchi broth. Cut the sliced onion into smaller, manageable pieces for the blender. Do the same for the red chili peppers.
Step 12
Add the chopped onion and red chili peppers to a blender. Include the 8 cloves of garlic, 1 Tbsp of salted fermented shrimp, 1 tsp of minced ginger, and 600ml of clean water. Blend until smooth.
Step 13
Combine the blended broth mixture with the cooled flour paste. Stir in 1 Tbsp of fish sauce and 2 Tbsp of salt. Stir well until the salt is completely dissolved. Taste the broth and adjust seasoning by adding more salt if needed.
Step 14
Pour the prepared kimchi broth over the drained young napa cabbage. Mix everything gently to combine. Let the kimchi sit at room temperature for about a day to ferment slightly, then refrigerate. Once chilled, it’s ready to be enjoyed! This cool and refreshing kimchi is perfect for whetting your appetite.
