Crisp and Refreshing Cabbage Water Kimchi
Chef Lee Bo-eun’s Secret: Making Delicious Cabbage Water Kimchi
My friend highly recommended this Cabbage Water Kimchi from the TV show ‘Manmulsang,’ so I decided to try making it myself. It uses half a head of cabbage and incorporates mashed boiled potato instead of traditional flour paste, resulting in a wonderfully refreshing taste. It’s easier to make and tastes incredibly fresh. Enjoy this delightful Cabbage Water Kimchi as a special treat when you’re not feeling very hungry!
Water Kimchi Ingredients
- 1/2 head cabbage (approx. 500g)
- 20 stalks green onions (scallions)
- 2 green bell peppers
- 2 Korean red chili peppers (for color)
- 2 spicy green chili peppers (like Cheongyang chili)
- 1/4 cup garlic, thinly julienned
- 1/4 cup ginger, thinly julienned
- 4 Tbsp salted shrimp, finely minced
- 5 Tbsp plum extract (maesilcheong)
- 3 Tbsp soup soy sauce (guk-ganjang)
- Total water: 5 Liters
Cabbage Washing and Preparation
- 3 Tbsp vinegar
- 3 Tbsp coarse salt
- 4 Liters water
Cabbage Brining
- 1 cup coarse salt
- 1 and 1/2 cups oligodang (or corn syrup)
- 4 Liters water
Broth Seasoning Ingredients (to be placed in a cheesecloth bag)
- 1 cup red chili powder (gochugaru)
- 1 and 1/2 potatoes (approx. 150g)
- 3 Tbsp vinegar
- 3 Tbsp coarse salt
- 4 Liters water
Cabbage Brining
- 1 cup coarse salt
- 1 and 1/2 cups oligodang (or corn syrup)
- 4 Liters water
Broth Seasoning Ingredients (to be placed in a cheesecloth bag)
- 1 cup red chili powder (gochugaru)
- 1 and 1/2 potatoes (approx. 150g)
- 1 cup red chili powder (gochugaru)
- 1 and 1/2 potatoes (approx. 150g)
Cooking Instructions
Step 1
First, remove the outer leaves of the cabbage and then cut it into bite-sized pieces (about 3-4 cm).
Step 2
In a large bowl, dissolve 3 Tbsp coarse salt in 4 Liters of water. Add the cut cabbage and gently wash it. Rinse thoroughly with clean water to remove excess salt. Finally, soak the cabbage in water with 3 Tbsp of vinegar for 5 minutes to sanitize, then drain completely in a colander.
Step 3
Peel the potatoes and cut them into appropriate sizes. Place them in a microwave-safe dish with 3/4 cup (about 150ml) of water. Microwave for 3-4 minutes until cooked. (This is about 1.5 small potato-sized potatoes, equivalent to one and a half regular potatoes). Let the cooked potatoes cool down completely.
Step 4
In a large container or pot, combine 4 Liters of water with 1 cup of coarse salt and 1 and 1/2 cups of oligodang. Stir well until the salt and sweetener are fully dissolved. Add the prepared cabbage and let it brine for just 20 minutes. (If you prefer a crisper texture, you can extend the brining time).
Step 5
Do not rinse the brined cabbage. Carefully transfer it to a colander and let the excess water drain off naturally.
Step 6
Thinly julienne the garlic and ginger. Slice the green bell peppers, Cheongyang chilies, and red chilies into small rounds. Cut the green onions into 4cm lengths. (Optional: For added color, you can add thinly sliced carrots, or for extra fragrance, add about 10 stalks of water parsley).
Step 7
Place the gochugaru (red chili powder) and the cooled mashed potatoes into a fine cheesecloth or muslin bag. Submerge this bag in the 5 Liters of water and gently squeeze it. This process will infuse the water with the red color and starch from the potatoes, creating a delicious broth. (Be careful not to wring out the contents of the bag too tightly; allow the color and flavor to infuse into the broth).
Step 8
In a kimchi container, combine the drained cabbage and all the chopped vegetables. Add the minced salted shrimp, plum extract, and soup soy sauce. Pour in the broth infused with chili powder and potato, and mix everything well. Seal the container and let it ferment at room temperature for about half a day, then refrigerate and enjoy it chilled.