Crispy Napa Cabbage Water Kimchi
How to Make Delicious Napa Cabbage Water Kimchi (Mul Kimchi) – Suminne Banchan Style
This Napa Cabbage Water Kimchi (Mul Kimchi) offers a delightful combination of crunchy radish and tender yet firm cabbage, creating a pleasing textural contrast in every bite. The refreshing and spicy broth is perfect for whetting your appetite and cleansing your palate. Follow this recipe to easily make delicious water kimchi at home, just like a professional!
Main Ingredients- 540g Radish
- 270g Baby Napa Cabbage
- 2 stalks Scallions (Green Onions)
- 4 stalks Water Parsley (Minari)
- 300ml Cider (adds sweetness and carbonation)
- 80ml Pear Juice (for natural sweetness and depth)
- 1.4L Water
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Coarse Sea Salt (for broth seasoning)
- 1 tsp Sugar (for balanced sweetness)
- 1 Red Chili Pepper (optional, for color and mild spice)
Chili Paste Base- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 200ml Water
Salting Cabbage and Radish- 2/3 Tbsp Coarse Sea Salt
- 1 tsp Sugar
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 200ml Water
Salting Cabbage and Radish- 2/3 Tbsp Coarse Sea Salt
- 1 tsp Sugar
Cooking Instructions
Step 1
First, thinly slice the radish into bite-sized pieces (about 0.5cm thick), similar to how you would slice it for nabak kimchi. Prepare the baby napa cabbage by washing it thoroughly and then cutting it into pieces that match the size of the radish. Ensure the cabbage is well-drained.
Step 2
In a bowl, place the sliced radish. Add the ‘Salting Cabbage and Radish’ ingredients: 2/3 Tbsp coarse sea salt and 1 tsp sugar. Mix well to coat the radish. Let it sit for about 10 minutes to allow the radish to soften slightly.
Step 3
After 10 minutes, add the prepared baby napa cabbage to the bowl with the radish. Gently toss them together. Let this mixture sit for another 10 minutes. This salting process helps maintain the cabbage’s crispiness when it’s in the kimchi brine.
Step 4
Wash the water parsley and scallions, then cut them into approximately 4cm lengths. Finely mince the red chili pepper (optional, remove seeds if desired). This adds a beautiful color and a hint of heat.
Step 5
In a small bowl, combine the ‘Chili Paste Base’ ingredients: 3 Tbsp gochugaru and 200ml water. Stir well and let it sit for about 20 minutes. This allows the chili flakes to fully hydrate and develop their flavor.
Step 6
Now, add the 80ml of pear juice to the bowl containing the salted radish and cabbage. Mix gently. The natural sweetness from the pear juice will contribute to the depth of flavor in the kimchi broth.
Step 7
Prepare a large fermentation crock or bowl. Place a piece of cheesecloth or a fine-mesh strainer over it. Add the hydrated chili paste mixture, 1 tsp minced ginger, and 2 Tbsp minced garlic onto the cheesecloth. Gradually pour the 1.4L of water through the cheesecloth, creating the kimchi broth. Using cheesecloth helps to strain out any solids for a clear broth.
Step 8
Gather the edges of the cheesecloth and squeeze firmly to extract all the liquid. Discard the solids left inside the cheesecloth. This step ensures a clean and refreshing water kimchi broth.
Step 9
Combine the salted radish and cabbage with the strained broth in your fermentation container. Add the remaining ingredients: 300ml cider, 1 Tbsp coarse sea salt, 1 tsp sugar, the cut water parsley, scallions, and minced red chili pepper. Mix everything well. Leave the kimchi at room temperature for about 3 days to ferment. Your delicious water kimchi will be ready!
Step 10
Once you see small bubbles forming and rising to the surface of the kimchi, it’s a sign that it has fermented nicely. At this point, transfer it to the refrigerator. Storing it chilled will slow down fermentation and allow you to enjoy its refreshing taste for longer.
