Crisp and Refreshing Young Napa Cabbage Water Kimchi
A Deliciously Spicy and Refreshing Young Napa Cabbage Water Kimchi Recipe
I went to buy young radish kimchi but found none, so I brought home two bunches of young napa cabbage instead! I quickly made this refreshing young napa cabbage water kimchi. It’s perfect for those summer days when you lose your appetite!
Main Ingredients- Young Napa Cabbage 2 bunches
- Chives 1 handful (generous)
Seasoning Ingredients- Coarse Sea Salt 1 cup (for brining)
- Sweet Rice Flour 1/2 cup
- Water 1.5 cups (for cooking the porridge)
- Red Chili Peppers 4 (to be blended)
- Minced Garlic 2 Tbsp
- Minced Ginger 3 tsp
- Fermented Anchovy Sauce 1 Tbsp
- Red Pepper Flakes 1 ladleful (approx. 100ml)
- Salt 1/3 Tbsp (for adjusting taste)
- Water 500ml (broth or filtered water)
- Cider/Lemon-Lime Soda 1/2 cup (for sweetness and flavor)
- Coarse Sea Salt 1 cup (for brining)
- Sweet Rice Flour 1/2 cup
- Water 1.5 cups (for cooking the porridge)
- Red Chili Peppers 4 (to be blended)
- Minced Garlic 2 Tbsp
- Minced Ginger 3 tsp
- Fermented Anchovy Sauce 1 Tbsp
- Red Pepper Flakes 1 ladleful (approx. 100ml)
- Salt 1/3 Tbsp (for adjusting taste)
- Water 500ml (broth or filtered water)
- Cider/Lemon-Lime Soda 1/2 cup (for sweetness and flavor)
Cooking Instructions
Step 1
Two bunches of young napa cabbage yield quite a generous amount! The vibrant freshness of the plump cabbage is appetizing just by looking at it.
Step 2
Properly preparing the young napa cabbage is key for freshness. First, trim the root ends cleanly. Then, separate the stems and leaves and prepare them individually. During this process, remove any wilted or dirty outer leaves.
Step 3
Water kimchi doesn’t need to be brined for too long to taste great. Divide the stems and leaves of the young napa cabbage and brine them separately with coarse sea salt for about 40 minutes. After about 20 minutes, flip them over so they brine evenly. This ensures consistent flavor.
Step 4
While the cabbage is brining, let’s make the base for our delicious water kimchi: the porridge. In a pot, combine 1.5 cups of water and 1/2 cup of sweet rice flour. Whisk until smooth, then cook over medium-low heat, stirring constantly, until thickened. Keep stirring to prevent it from sticking to the bottom and burning.
Step 5
While the porridge cools, let’s make the seasoning that will define the refreshing taste of the water kimchi. Blend 4 red chili peppers (seeds removed) until smooth in a blender. Add 2 Tbsp minced garlic, 3 tsp minced ginger, 1 Tbsp fermented anchovy sauce, 1 ladleful of red pepper flakes, 1/3 Tbsp salt, 500ml water, and 1/2 cup cider (or lemon-lime soda) for sweetness and flavor. Mix everything well to create the seasoning paste. Using blended red chilies not only enhances the color but also adds to the refreshing taste.
Step 6
Now, pour the cooled porridge into the prepared seasoning mixture and stir everything together until well combined. This completes the base seasoning for your water kimchi.
Step 7
Rinse the well-brined young napa cabbage thoroughly under cold running water two to three times. Squeeze out the excess water gently; squeezing too hard can diminish the crispness.
Step 8
Add the delicious water kimchi seasoning to the prepared young napa cabbage and mix gently. It’s important to coat the cabbage evenly with the seasoning. Instead of adding all the seasoning at once, gradually add it as you mix. This allows for easier taste adjustment and helps maintain the freshness of the ingredients.
Step 9
Finally, add a handful of chives, chopped into bite-sized pieces, for an aromatic touch and mix gently with the cabbage. Place the finished water kimchi into a kimchi container, close the lid, and let it ferment at room temperature for about a day. Afterwards, store it in the kimchi refrigerator and enjoy it chilled. It will be the perfect summer delicacy!
