Sparkling and Refreshing! Crispy Radish Water Kimchi with Baby Napa Cabbage and Cucumber
How to Make Summer Delicacy: Baby Napa Cabbage and Cucumber Water Kimchi / Refreshing Water Kimchi Recipe / Deliciously Making Crispy Radish Water Kimchi
Introducing a recipe for radish water kimchi that anyone can easily make using fresh seasonal cucumbers, crisp baby napa cabbage, and refreshing radishes. Enjoy a cool meal with this effervescent sparkling water kimchi that stimulates your appetite on hot summer days.
Main Ingredients- 1/2 head Baby Napa Cabbage
- 1/4 Radish (appropriately sized)
- 1 Cucumber
- 1/2 Green Onion
- 2 Red Chili Peppers
Salting and Broth Ingredients- 4 Tbsp Coarse Salt
- 1/2 Tbsp New Sugar (or granulated sugar)
- 1.5 L Carbonated Water
- 2 L Water
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Coarse Salt
- 1/2 Tbsp New Sugar (or granulated sugar)
- 1.5 L Carbonated Water
- 2 L Water
- 4 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Wash the baby napa cabbage thoroughly, then cut it into bite-sized pieces (about 3-4 cm). Cutting it too small might make it mushy, so aim for a manageable size.
Step 2
Slice the radish thinly (na-bak style), similar in size to the cabbage or slightly smaller, about 0.5 cm thick. Slicing them beautifully will make the kimchi look more appealing.
Step 3
Wash the cucumber well, then cut it in half and scoop out the seeds with a spoon. Afterward, slice it into 4 cm lengths. Removing the seeds helps prevent it from becoming mushy and maintains its crisp texture.
Step 4
Trim the green onion, mainly using the white parts, and slice it into 4 cm lengths. Finely chop the red chili peppers to add color to the kimchi. If you like a bit of spice, you can add a small amount of Cheongyang chili peppers.
Step 5
Prepare the seasoning ingredients that will add a refreshing and deep flavor to the water kimchi. Get ready 1 onion, 1/2 apple (a sweet variety works best), a handful of garlic, and 1 knob of ginger, and place them in a blender for easy grinding.
Step 6
Add 4 tablespoons of coarse salt and 1/2 tablespoon of New Sugar (or granulated sugar) to the sliced baby napa cabbage and radish. Mix well and let it sit for 20 minutes to salt. Stir halfway through to ensure even salting.
Step 7
Place the prepared onion, apple, garlic, and ginger into a blender. Add a little water and blend until smooth. If you don’t have an apple, you can omit it or add about 1/2 cup of commercially available pear juice for sweetness. Blending these ingredients makes the kimchi broth smoother and more refreshing.
Step 8
Drain the salted cabbage and radish in a sieve. It’s best not to rinse them. Prepare 1.5 liters of carbonated water and 2 liters of regular water to create the kimchi broth base. The carbonated water will give the kimchi a sparkling freshness.
Step 9
Prepare 4 tablespoons of fine gochugaru (Korean chili flakes). Using gochugaru alone can make the broth cloudy, so using a broth bag or cheesecloth filled with gochugaru and steeping it in the kimchi broth will create a clear and spicy chili broth. Add the blended seasoning ingredients to the kimchi broth and gently mix to infuse the flavors.
Step 10
Gently mix the seasoning ingredients and gochugaru into the prepared kimchi broth. Ensure it’s well combined until the broth turns a nice red color.
Step 11
Check if the kimchi broth has developed a beautiful color. The vibrant red hue is appetizing.
Step 12
Now, add the prepared green onions and red chili peppers to the kimchi broth. These ingredients will add color and aroma.
Step 13
Finally, add the sliced cucumber. The cucumber will contribute to a cooler and crisper taste.
Step 14
It’s time to season the kimchi. Add 2 tablespoons of plum extract and 2 tablespoons of anchovy sauce. Taste and, if needed, add a little salt to adjust the seasoning to your preference. You can also use fish sauce instead of anchovy sauce.
Step 15
Once all ingredients are well combined, transfer the finished water kimchi to a container. Let it ferment at room temperature for about 2 days, then refrigerate. It tastes even better when chilled. It will continue to ferment and mature naturally in the refrigerator.
Step 16
Thanks to the carbonated water, you can enjoy a refreshing water kimchi with a delightful tingle. Its crispness, much like a soda, makes it a perfect summer delicacy.
Step 17
On hot summer days when heavy soup dishes feel too much, try using this radish water kimchi. Served alongside rice, this cool broth makes a wonderful summer meal. The crisp vegetables and refreshing broth will surely whet your appetite. ^^
