Crispy Cabbage Water Kimchi: An Easy and Quick Healthy Recipe
A super simple water kimchi recipe using cabbage, which is also good for digestion. We’ll also reveal a secret to quickly and easily salting cabbage!
Introducing a water kimchi that anyone can easily make with cabbage, which boasts a wonderfully crisp texture and subtle sweetness. Enjoy both health and flavor by incorporating cabbage, known to aid digestion!
Water Kimchi Ingredients
- 1/2 fresh cabbage (approx. 500g)
- 300g red cabbage (adds color and flavor)
- 5-7 stalks scallions (approx. 50g)
- 7 Tbsp coarse sea salt (for salting cabbage)
- 1 cup oligosaccharide (added to the brining liquid for gloss and faster salting)
Water Kimchi Broth Seasoning
- 2 liters purified water
- 2 Tbsp coarse sea salt (for seasoning)
- 2 Tbsp anchovy sauce (adds umami)
- 2 Tbsp plum extract (adds subtle sweetness and aroma)
- 1 Tbsp salted shrimp (finely minced to maximize umami)
- 2 liters purified water
- 2 Tbsp coarse sea salt (for seasoning)
- 2 Tbsp anchovy sauce (adds umami)
- 2 Tbsp plum extract (adds subtle sweetness and aroma)
- 1 Tbsp salted shrimp (finely minced to maximize umami)
Cooking Instructions
Step 1
First, cut the cabbage and red cabbage into large, bite-sized pieces. If you cut them too small, they can become mushy, so aim for generous cuts.
Step 2
Separate the cut cabbage and red cabbage as they might stick together. Wash them thoroughly under running water and drain them well. Removing excess water will help the seasoning absorb better and prevent them from becoming soggy.
Step 3
In a deep bowl, combine 2 liters of fresh water, 7 tablespoons of coarse sea salt, and 1 cup of oligosaccharide. Stir well until the salt is completely dissolved to create the cabbage brining liquid. Tip: Adding oligosaccharide to the brining liquid gives the cabbage a nice sheen and helps it salt much faster and more tenderly.
Step 4
Add the prepared cabbage to the brining liquid. Let it salt for 10 minutes, then flip it and salt for another 10 minutes. Salting for a total of 20 minutes will ensure it retains a crisp texture while absorbing flavor beautifully for a delicious water kimchi.
Step 5
While the cabbage is salting, cut the scallions into approximately 1.5cm lengths. Finely mince the salted shrimp to bring out its full umami potential. Tip: If mincing salted shrimp is difficult, you can blend it in a mixer or mortar, or place it in a soup bag to infuse the broth.
Step 6
Once the cabbage has salted for 20 minutes, remove it from the brine using a colander without rinsing. Let any excess liquid drain off. Then, layer the salted cabbage and chopped scallions attractively in a kimchi container.
Step 7
Now, let’s make the water kimchi broth. In a clean bowl, mix 2 liters of purified water with 2 tablespoons of coarse sea salt, 2 tablespoons of anchovy sauce, 2 tablespoons of plum extract, and the finely minced salted shrimp. (Refer to the video for detailed steps!) Tip: Taste the broth and adjust the seasoning to your preference. If it’s too salty, add a little more water. If it’s too bland, add more anchovy sauce rather than salt to enhance the umami. Making it slightly saltier at this stage will lead to a more balanced and delicious flavor once it’s fermented.
Step 8
Pour the prepared water kimchi broth over the layered cabbage and scallions in the kimchi container to complete your delicious cabbage water kimchi! Tip: Before closing the lid, gently mix the cabbage and broth occasionally to ensure even distribution of flavors. Let the finished kimchi sit at room temperature for about two days to ferment, then store it in the kimchi refrigerator to enjoy it chilled.
