Spring Green Cabbage Water Kimchi (Bomdong Mul Kimchi)
Easy Recipe for Refreshing and Spicy Spring Green Cabbage Water Kimchi at Home
We’ve prepared a video recipe for delicious and refreshing spring green cabbage water kimchi that you can easily make at home. It’s perfect to enjoy with greasy foods or to have with a bowl of rice on a hot day. Try it now!
Vegetable Ingredients for Spring Cabbage Water Kimchi- 1.5kg Spring Green Cabbage (Bomdong)
- 1.5kg Radish
- 6 Cheongyang Peppers
- 4 Red Peppers
- 100g Scallions
- 1/2 Onion
Seasoning Ingredients for Spring Cabbage Water Kimchi- 5L Water
- 3 Tbsp Minced Garlic
- 250ml Pear Extract (or Pear Puree)
- 1/2 Tbsp Ginger (or Ginger Syrup)
- 250ml Sweet Rice Porridge
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 5L Water
- 3 Tbsp Minced Garlic
- 250ml Pear Extract (or Pear Puree)
- 1/2 Tbsp Ginger (or Ginger Syrup)
- 250ml Sweet Rice Porridge
- 2 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
① Let’s start by preparing the spring green cabbage and radish. For the spring green cabbage, trim off the tough outer leaves and cut off the roots, then halve them. The trimmed outer leaves can be boiled and added to soybean paste stew. Wash the spring green cabbage thoroughly and set aside. Sprinkle half a cup of de-brined coarse sea salt (100g) over the spring green cabbage and radish to pickle them. Alternatively, you can dissolve the salt in water and pour it over the vegetables for faster salting. Peel the radish completely and cut it into long, bite-sized pieces. Radishes are essential for that spicy and refreshing taste. After cutting the radish, pickle it together with the spring green cabbage in salt for about 2 hours. (Tip: You can salt them separately for presentation, but salting them together is also fine.)
Step 2
② Pickle the spring green cabbage and radish together for 2 hours. (Ingredients: 1.5kg Spring Green Cabbage, 1.5kg Winter Radish, 6 Cheongyang Peppers, 4 Red Peppers, 100g Scallions, 1/2 Onion) While the spring green cabbage is pickling, prepare the remaining vegetables: Cheongyang peppers, red peppers, scallions, and onion. It’s recommended to lightly salt these vegetables as well, so they absorb flavor and taste even better when mixed into the kimchi.
Step 3
③ Prepare the seasoning for the spring green cabbage water kimchi. In a large bowl, combine 5L of water, 3 Tbsp minced garlic, 250ml of pear extract, 1/2 Tbsp ginger (or ginger syrup), 250ml of sweet rice porridge, and 2 Tbsp gochugaru. Mix well. (Tips: Instead of pear extract, you can use pureed pear or even cider. The sweet rice porridge can be omitted or substituted with flour according to your preference.) Add the pickled spring green cabbage and vegetables to the seasoning mixture. Importantly, do not discard the brine from pickling the spring green cabbage and radish; use it in the seasoning to create a richer, umami-filled water kimchi. Mix everything well. Taste the kimchi and, if it’s too bland, adjust the seasoning with the reserved brine. For a cleaner color, place the gochugaru in a cheesecloth pouch and gently squeeze it into the kimchi.
Step 4
④ Let the spring green cabbage water kimchi ferment indoors for one day, then refrigerate. Once all ingredients are combined in the seasoning liquid, transfer the water kimchi to a fermentation container and let it sit at room temperature for one day. (Tip: Over-fermentation can lead to an overly sour taste, so one day is recommended.) After a day, open the lid to check on the fermentation. Sprinkle toasted sesame seeds on top for a better appearance and enhanced flavor. The finished spring green cabbage water kimchi has a wonderfully refreshing and spicy taste. It’s a must-try when you’re craving something to cut through rich foods or want a refreshing soup! Highly recommended.
