There are many types of water kimchi in Koreaa including this Napa cabbage and a Korea radish called “nabak kimchi (나박김치)” in Korean. It’s so delicious and refreshing and does not have any fish sauce or seafood in it, so this can be a good kimchi for vegetarians too. Try it someday.
Yield: 1 Gallon
Short Korean Lesson
- SonSuGeon (손수건) = Handkerchief
- SuGeon (수건) = Towel
- 5 Cups Napa Cabbage (1 lb)
- 3 Cups Korean Radish (1 lb)
- 2 Tbsp Coarse Sea Salt
- 1 Cup Green Onion
- 1 Cup Asian Pear
- ½ Cup Carrot
- ¼ Cup Red Hot Pepper
Kimchi Broth Ingredients
- 10 Cups Water
- ¼ Cup Hot Pepper Powder
- 3 Tbsp Sugar
- 1 Tbsp Salt
- 1 Cup Asian Pear
- ½ Cup Onion
- ¼ Cup Garlic
- ½ Tbsp Fresh Ginger
- 2 Tbsp Sweet Rice Flour (1½ Cups Water)
Combine 10 cups of water, ¼ cup of hot pepper powder, 3 Tbsp of sugar, and 1 Tbsp of salt in a large mixing bowl. Mix everything until the sugar and salt dissolves. Set it aside for a couple minutes. I will call this “kimchi broth” from now on.
Obtain 1 lb of Napa cabbage and 1 lb of Korean radish. Remove the skin and any bad parts from the radish. Wash both of them.
Cut both of them into 1-inch squares.
Put the cabbage and radish in a large bowl. Sprinkle 2 Tbsp of coarse sea salt on top. Toss them gently. Set it aside for a couple minutes.
It is time to make a sweet rice mixture. Mix 2 Tbsp of sweet rice flour into 1½ cups water. Cook it on medium-high. Keep stirring it. Once it starts to bubble, cook for 30 seconds and then turn off the heat. Set it aside to cool.
Next, we will grind some veggies to add to the kimchi broth. Obtain 1 cup worth of cubed Asian pear, ½ cup worth of cubed onion, ¼ cup worth of garlic, and ½ Tbsp worth of fresh ginger.
Grind the Asian pear, onion, garlic, and ginger together for about a minute in a mixer on high speed.
Chop the rest of the veggies from the main ingredients: 1 cup worth of Asian pear, 1 cup worth of green onions, ½ cup worth of carrot, and ¼ cup worth of red hot peppers.
Pour the ground veggies into the kimchi broth that you made first.
Then pour the cooled sweet rice mixture to the kimchi broth. Mix everything well.
Add the chopped veggies into the salted Napa cabbage and radish bowl.
Strain the kimchi broth into the bowl with the veggies. Discard any pieces that remain in the strainer. This will help the kimchi broth to remain clear later.
Mix everything gently and keep the water kimchi in a glass jar or container. Let it set at room temperature for a day and then store it in the fridge.
It will take a week or two before it becomes fermented enough to eat. It tastes very delicious and refreshing, especially after eating greasy food. Enjoy.