Crisp and Refreshing Summer Lettuce Water Kimchi
Delicious Summer Water Kimchi Recipe Using Seasonal Lettuce
Introducing a refreshing lettuce water kimchi featuring the crisp texture of seasonal lettuce and a cooling broth. This summer delicacy is perfect for stimulating your appetite and aiding digestion.
Main Ingredients- 800g Lettuce
- 300g Radish
- 1/2 Onion
- 5 Dried Jujubes
- 2L Water
Salting the Lettuce- 2L Water
- 1/2 cup Salt
- 2 Tbsp Vinegar
Rice Flour Paste- 1 cup (200ml) Water
- 2 Tbsp Rice Flour
Seasoning (Ingredients to Blend)- 1/2 Apple
- 1/2 Onion
- 5 Red Chili Peppers
- 15 cloves Garlic
- 10g Ginger
- 5 Tbsp Fish Sauce (Kkanari)
- 1 Tbsp Salted Shrimp
- 1 Tbsp Salt
- 2 Tbsp Sugar
- 1 cup Water
- Prepared Rice Flour Paste
- 2L Water
- 1/2 cup Salt
- 2 Tbsp Vinegar
Rice Flour Paste- 1 cup (200ml) Water
- 2 Tbsp Rice Flour
Seasoning (Ingredients to Blend)- 1/2 Apple
- 1/2 Onion
- 5 Red Chili Peppers
- 15 cloves Garlic
- 10g Ginger
- 5 Tbsp Fish Sauce (Kkanari)
- 1 Tbsp Salted Shrimp
- 1 Tbsp Salt
- 2 Tbsp Sugar
- 1 cup Water
- Prepared Rice Flour Paste
- 1/2 Apple
- 1/2 Onion
- 5 Red Chili Peppers
- 15 cloves Garlic
- 10g Ginger
- 5 Tbsp Fish Sauce (Kkanari)
- 1 Tbsp Salted Shrimp
- 1 Tbsp Salt
- 2 Tbsp Sugar
- 1 cup Water
- Prepared Rice Flour Paste
Cooking Instructions
Step 1
Wash the lettuce thoroughly under running water 2-3 times. Then, soak it in water with a little vinegar for about 10 minutes. This helps remove pesticide residues and maintain freshness. After 10 minutes, rinse again and drain well.
Step 2
In a large bowl, combine 2 liters of water, 1/2 cup of salt, and 2 tablespoons of vinegar. Stir until the salt is completely dissolved. While you can use lettuce fresh, lightly salting it beforehand helps to eliminate any ‘green’ taste and enhance its crispiness.
Step 3
Add the prepared lettuce to the salted water and let it sit for about 20 minutes until wilted. In the meantime, turn the lettuce occasionally to ensure even wilting. After 20 minutes, without rinsing, place the wilted lettuce on a colander to drain. Do not squeeze out the excess water completely, as this will help season the kimchi properly.
Step 4
In a pot, combine 1 cup (200ml) of water and 2 tablespoons of rice flour. Whisk until smooth and then cook over medium-low heat, stirring constantly, until it thickens into a paste. You can let it cool, but for water kimchi, making a thick paste and then diluting it with cold water allows for immediate use without cooling.
Step 5
Peel and thinly slice the 300g radish. Slicing it thinly, similar to the radish used for ‘naengmyeon’ (cold noodles), allows the seasonings to penetrate well and makes it easy to eat.
Step 6
Peel and thinly slice the 1/2 onion into strips. Avoid slicing too thinly, as it can become mushy during fermentation.
Step 7
Remove the seeds from the 5 dried jujubes and julienne them. The natural sweetness and aroma of the jujubes will subtly infuse the broth, adding depth. You can omit this ingredient if unavailable.
Step 8
Peel, core, and roughly chop the 1/2 apple. The apple’s natural sweetness and fruity aroma enhance the kimchi’s savory notes. If an apple is not available, you can use a pear or even ‘Gala-made Pear’ drink.
Step 9
Roughly chop the other 1/2 onion. Along with the apple, this will help mellow the blended seasoning and add flavor.
Step 10
Remove the stems from the 5 red chili peppers and chop them roughly. Red chilies add a fresh color and a mild spiciness. If red chilies are expensive or you prefer a less spicy kimchi, you can substitute with a little chili powder.
Step 11
Prepare 15 cloves of garlic. If using minced garlic, approximately 3 tablespoons should suffice. The pungent flavor of garlic deepens the overall taste of the water kimchi.
Step 12
Prepare about 10g of ginger and peel it. The refreshing aroma of ginger helps cut through any richness and adds to the kimchi’s clean finish.
Step 13
Place the roughly chopped apple, onion, red chili peppers, peeled garlic, and ginger into a blender or food processor. Add 5 tablespoons of fish sauce, 1 tablespoon of salted shrimp, 1 tablespoon of salt, 2 tablespoons of sugar, 1 cup of water, and the prepared rice flour paste. Blend until all ingredients are smooth.
Step 14
Aim for a slightly coarse blend where the red chili peppers are still somewhat visible, rather than an extremely fine puree. This adds texture and visual appeal. Pulse the blender briefly to achieve this consistency.
Step 15
Pour 2 liters of water into a large container. Add the blended seasoning mixture and stir well to combine the broth and seasoning evenly.
Step 16
Layer the drained salted lettuce at the bottom of your kimchi container. Then, arrange the thinly sliced radish, julienned onion, and julienned dried jujubes on top, alternating layers for presentation. Layering the ingredients ensures the broth permeates evenly and looks appealing.
Step 17
Lettuce takes up a lot of volume but is light, so you’ll be surprised by how much fits. Ensure you use a kimchi container of appropriate size to avoid overflowing.
Step 18
Pour the prepared kimchi broth evenly over the lettuce and layered vegetables in the container. Make sure the broth covers all the ingredients sufficiently.
Step 19
Since lettuce tends to float, gently press down on the ingredients with a spoon or ladle periodically to keep them submerged in the broth. This ensures even fermentation and flavor development. In warmer weather, leave the kimchi at room temperature for about a day until it starts to develop a pleasant sourness, then refrigerate it for cool storage.
Step 20
This well-fermented lettuce water kimchi offers a delightful combination of crisp lettuce and a cool, tangy broth, making it a perfect addition to your summer meals. It’s delicious served with rice or enjoyed simply as a refreshing drink.
