Crispy Young Radish and Crown Daisy Water Kimchi (Not Spicy!)
Crisp and Refreshing Seasonal Young Radish and Crown Daisy Water Kimchi Recipe
Introducing a refreshing water kimchi recipe made with fresh seasonal young radish and crown daisy, prepared without spice so that even children can enjoy it. The crispy texture and clean broth are exceptional!
Main Ingredients- 500-600g Crown Daisy (Eolgari)
- 350-400g Young Radish (Yeolmu)
- 1 Pear
- 1 Onion
- 1 Red Bell Pepper
- Approx. 3 cups coarse sea salt for brining (using a paper cup)
- For the flour paste: 2 Tbsp flour, 2 cups water
Water Kimchi Broth- 300-500ml Sparkling Water
- 4-5L Water
- 4-5 Tbsp Sugar (adjust sweetness to taste)
- 3-4 Tbsp Salt (adjust saltiness to taste)
- 300-500ml Sparkling Water
- 4-5L Water
- 4-5 Tbsp Sugar (adjust sweetness to taste)
- 3-4 Tbsp Salt (adjust saltiness to taste)
Cooking Instructions
Step 1
Carefully prepare the fresh young radish and crown daisy. These are precious ingredients from an organic farm! While the roots of the young radish can be used, I trimmed them off and used the stems and leaves.
Step 2
Trim the base of the crown daisy and remove any yellow or wilted leaves. Starting with fresh vegetables is key to a delicious kimchi.
Step 3
Make a brine by dissolving 1 cup of coarse sea salt (paper cup measure) in 4-5L of water. Briefly soak the young radish in the brine, then transfer it to another container. Sprinkle a handful of salt over the stems of the young radish. Do the same for the crown daisy: briefly soak it in the brine, then place it on top of the young radish. Pour the remaining saltwater around the crown daisy. Let it brine for 2 hours, flipping it once halfway through to ensure even salting.
Step 4
While the vegetables are brining, let’s make a flavorful flour paste! Mix 2 tablespoons of flour with 2 cups of water until smooth. I like to add 1 tablespoon of anchovy sauce for extra umami, but you can omit it if you prefer. Let the flour paste simmer briefly and then cool down.
Step 5
In a blender, peel and roughly chop 1 pear. You can also add half an onion to the blender. Grind them into a fine paste. Place this paste into a reusable tea bag or a fine-mesh cloth. Add 1 tablespoon of minced garlic to the bag as well. Seal the bag tightly and carefully pour 2 cups of water over it, then squeeze to extract the clear vegetable and garlic juice. This liquid will form the base of our broth.
Step 6
Add another 2L of water to the liquid extracted in step 4, bringing the total broth to 4L. Strain the cooled flour paste (from step 3) through a fine sieve into the broth and mix well. Now, let’s season the water kimchi. Add 4-5 tablespoons of sugar and 3-4 tablespoons of salt, stirring until dissolved. Taste it; the broth should be slightly saltier than you’d prefer, as the flavor will mellow as it ferments. Adjust the sweetness to your liking. I added 300-500ml of sparkling water to the broth for a refreshing effervescence. Some people use cider instead of sparkling water, but adjust the sugar accordingly.
Step 7
Test the brined young radish by bending it. If it bends easily without snapping, it’s perfectly brined! Rinse it gently in cold water 2-3 times. Be careful not to scrub too hard, as this can impart a raw, grassy flavor; handle it as gently as you would a baby. If your young radish and crown daisy were very clean, 1-2 rinses may suffice. Drain the washed vegetables in a colander for at least 30 minutes to remove excess water. Proper draining prevents the kimchi from becoming too diluted.
Step 8
To make it mild for children, I’m using a red bell pepper. Thinly julienne the red bell pepper and the remaining half onion. These will add a lovely color and a satisfying crunch.
Step 9
Add the well-drained crown daisy and young radish to the prepared broth. Gently mix in the julienned bell pepper and onion. Toss gently to combine, being careful not to mash the vegetables. Ensure all ingredients are evenly distributed in the broth.
Step 10
Carefully transfer the water kimchi to a storage container. Pour the broth over the vegetables. Place the tea bag (containing the squeezed solids from step 4) next to the kimchi in the container. Let it ferment at room temperature for 1 day. After fermentation, remove and discard the tea bag. If you prefer a tangier kimchi, let it ferment at room temperature for another day before refrigerating. If you want to eat it sooner or avoid over-fermentation, remove the tea bag and store it directly in the kimchi refrigerator to enjoy it chilled.
