Refreshing Stone Dropwort Kimchi: Capturing the Essence of Spring
Special Spring Water Kimchi with Stone Dropwort: A New Taste Sensation with a Secret Ingredient!
As the warm spring arrives, it’s time to make delicious water kimchi with fresh stone dropwort. Even if you don’t usually enjoy stone dropwort, this recipe will change your mind! You’ll be captivated by its slightly bitter yet refreshingly crisp charm. Especially this time, by adding a special secret seasoning, the flavor of the kimchi broth has transformed wonderfully. It’s so exquisitely delicious and deeply refreshing, like a premium beverage, that you’ll want to drink just the broth! Even children who normally shy away from stone dropwort will enjoy it with the broth. Perhaps one day they’ll even start enjoying the stone dropwort itself, just like me! This precious stone dropwort water kimchi, only available in spring, will offer you a new taste experience with its secret seasoning. Stay healthy and have a happy day today~♡
Main Ingredients- 1 pack fresh Stone Dropwort (approx. 200g)
- 1 crisp Cucumber
- 1 Tbsp Glutinous Rice Flour
- 200ml Water (for making rice paste)
Kimchi Brine Seasoning- 800ml Chilled Water
- 1 Tbsp Fish Sauce (for umami)
- 2 Tbsp Coarse Salt (for seasoning)
- A pinch of MSG (optional, for enhanced flavor)
- 1/4 Scallion (finely chopped)
- 800ml Chilled Water
- 1 Tbsp Fish Sauce (for umami)
- 2 Tbsp Coarse Salt (for seasoning)
- A pinch of MSG (optional, for enhanced flavor)
- 1/4 Scallion (finely chopped)
Cooking Instructions
Step 1
First, thoroughly wash the fresh stone dropwort multiple times under running water. Ensure no soil or debris remains, then drain it well in a sieve until ready to use.
Step 2
Wash the cucumber, cut it in half lengthwise, and then slice it into 0.5cm thick pieces. Place the sliced cucumber in a bowl, sprinkle with 1 tablespoon of coarse salt, and let it sit for about 10 minutes to enhance its crisp texture.
Step 3
In a small pot, combine 1 tablespoon of glutinous rice flour with 200ml of water and mix well. Cook over medium-low heat, stirring constantly with a wooden spoon, until the rice paste is smooth and lump-free. Once cooked, turn off the heat and let it cool completely.
Step 4
In a large bowl, pour in 800ml of chilled water. Add the cooled glutinous rice paste, 1 tablespoon of fish sauce, the remaining 1 tablespoon of coarse salt, and a pinch of MSG if desired, then mix everything thoroughly. Taste the broth and adjust seasoning by adding more salt if needed. Finally, add the chopped scallions for a fragrant aroma.
Step 5
Gently combine the drained stone dropwort and the salted cucumber with the prepared seasoned broth. Ensure all ingredients are well mixed with the broth. Transfer the kimchi into a clean container, and let it chill and ferment in the refrigerator for at least 1-2 hours before serving this delicious stone dropwort water kimchi.
