There are many types of water kimchi in Korea. Today, I will make one made with Napa cabbage and a Korea radish called “nabak kimchi (나박김치)” in Korean. This is so delicious and refreshing. This also 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
Video Instructions
Main Ingredients
- 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)
Directions
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.
Hi Aeri,
I have commented before on how wonderful your site is. I want to tell you again, I went from not being able to cook Korean to becoming pretty competent, all because of your great instructional videos. Thank you again. You make a difference in my life.
Hi Aeris, when I go to my favorite Korean restaurant, the ladies there have brought out something like this with our Korean BBQ. They don’t speak much English, but I think they’re telling me to wrap it in the lettuce leaves and put some korean bbq beef that we cook at our table.
How do you eat this? Is it like a soup where you can it eat alone, or is it a garnish for Korean BBQ?
Hi Brenda,
It is like a side-dish… like other kimchi in your Korean meal.. you eat rice or main dish… then.. eat side-dish… so you eat your bbq and eat this water kimchi with spoon (for broth) or chopstick (the chunks)… thanks
Can you please make potato shell noodle soup? Soo Je bi?! and maybe some green tea poppingsoo,
I have sujebi recipe.. please check it out.
http://aeriskitchen.com/2009/01/sujaebi-%EC%88%98%EC%A0%9C%EB%B9%84/
and.. I will add green tea potbingsu in my list.. thanks
Update: When the water kimchi starts to get a little tart try mixing equal parts of water kimchi and sliced apple (I love Jonagold apples). Delicious!!! Add several tablespoons of the broth, too. I love this for breakfast..
This is over-the-top good. Unbelievable! It’s winter here in Atlanta so I made this and put it in my chilly basement for a week tasting it every day. Unbelievable!!! I’ve eaten a half gallon in 3 days. The best. Thanks for sharing.
Hi aeri ,I love to see your blog & the way you show us how to cook Korea foods but now I have one request can you please teach me how to cook dak han mari ? Please … T T
hi Yellowmoon39,
sorry..but what is dak han mari.. I know that means ..”one chicken” but.. for the specific food you are asking..I don’t know what you want.. please tell me more detail about it. thanks
hi aeri,
dak hanmari is brand name of restaurent in Korea
main menu are dak bak suk and
dak bokumtang
Oh.. I see… since I left Korea.. i start to don’t know about some korean things.. lol I have chicken soup..and dakbokeumtang video..here are links for you.
http://aeriskitchen.com/2009/09/korean-chicken-rice-soup-%EC%82%BC%EA%B3%84%ED%83%95samgyetang/
http://aeriskitchen.com/2009/08/spicy-chicken-stew-with-vegetables-%EB%8B%AD%EB%8F%84%EB%A6%AC%ED%83%95dakdoritang/
Thank you so much for this. This looks so much like the one my grandmother made. She’s in Korea now and very old in her age and I doubt she’ll give me her recipe. Can’t wait to try it! =)
I’ve never heard of water kimchi before. Being a lover of napa cabbage, this may be something to try!
What a great and simple recipe! Thanks so much! I was just told about you blog by a Facebook friend and am very excited to follow. A couple years ago I became very interested in the Korean culture and have studying the language and history. The food is also fascinating!
Awesome recipe from you as usual.
Since its not possible for me to find korean radish, can I add other kinds of vegetables to this kimchi ie. cucumber, chinese turnip or cabbage? Also, how long can you keep this kimchi.
hi Rebecca,
You can replace the radish to napa cabbage..which means.. use more napa cabbage
Hi! Thank you for all of your great recipes. I’ve cooked so many of them since I moved to Korea. Recently I tried your 순두부찌개 and it was so good! I was wondering if you could make another kind some time~ I went to a restaurant and they had many different varieties. Maybe something like 돼지고기순두부찌개? Anyways thank you so much for sharing your talent and great food with all of us ^^
hi 조나단 Wilson,
I will add your request to my list. Hope your life in Korea is great. ^^
Thanks for trying my recipes.