Refreshing Water Kimchi Recipe: A Cooling Side Dish for Summer
Prepared Kimchi Using Water Instead of Traditional Salt, Traditional Recipe Altered by Researchers in Korea
Dive into the excitement of Korean cuisine with this recipe for Water Kimchi, also known as "Cucumber Water Kimchi" or "오이물김치". This delightful dish is perfect for hot summer days!
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Servings: 2 Gallons
Preparation Time: 1 Day (45 minutes active)
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Ingredients:
- 1 small daikon radish (1 to 1 1/2 lb)
- 1 white napa cabbage (young Napa or napa with green leaves removed, about 1/2 lb)
- 2 tablespoon salt
- 8 cloves garlic, peeled
- 1 nashi pear (Korean Pear/Asian Pear)
- 1 fresh red chili pepper
- 2 fresh green chili pepper
- 3 spring or green onion
Brine
- 2 quarts water
- 2 tablespoon salt
- 1 teaspoon sugar
Instructions:
- Prepare the Brine by mixing all the brine ingredients in a large pitcher or 1 gallon jar.
- Wash the Daikon and trim top and bottom, removing any rootlets. Slice quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices. Place in a large non-metallic mixing bowl.
- Wash the Napa in cold water and separate any green leaves. Quarter it from top to bottom and remove the solid mass at the root end. Cut into roughly 1 1/2 by 1 inch pieces and add to the mixing bowl with the daikon.
- Lightly sprinkle the Daikon and Napa with 1 tablespoon salt and toss, add the remaining salt and toss again. Let it sit for at least twenty minutes.
- Peel the Nashi, quarter it, and cut in 1/8 inch thick slices. Add to the top of the mixing bowl.
- Trim the hard top from the garlic then thinly slice from top to bottom. Add to the top of the mixing bowl.
- Wash the peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom. Add to the top of the mixing bowl.
- Trim the top and bottom of the spring onion and wash in cold water. Cut into 1 1/2 inch sections and add to the mixing bowl.
- Toss all the ingredients in the mixing bowl until well mixed.
- Divide the mixture in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
- Seal the jars and shake gently to mix, then let stand at room temperature for at least 24 hours.
- Store the Water Kimchi in the refrigerator and serve cold. Enjoy your homemade Water Kimchi!
- In step 5, instead of using a nashi pear, you could consider using a ripe pear as an alternative.
- When preparing the ingredients in step 6, don't forget to pay attention to the nutrition value of the fresh chili peppers.
- In step 11, make sure to keep track of the temperature while letting the Water Kimchi stand at room temperature for at least 24 hours, as the ideal temperature for fermentation is between 60-70°F (15-21°C).
