Crispy Young Napa Cabbage Water Kimchi: Fresh and Clean Flavor!
How to Make Delicious Water Kimchi with Young Napa Cabbage, Free of Grassy Flavors
As our winter dongchimi is nearly gone, I’ve made a delicious water kimchi using young napa cabbage. Its refreshing, slightly sweet and sour taste is perfect for whetting your appetite.
Main Ingredients- 1.5kg Young Napa Cabbage
- 1/2 cup Coarse Sea Salt (for brining)
- 2 Cucumbers
- 2 Red Chilies (for color)
- 1 bunch Minari (Water Parsley)
- 1 bunch Green Onions (Scallions)
Water Kimchi Broth Seasoning- 5 Red Chilies (for broth color and mild spice)
- 1/2 Onion
- 1/2 Pear (for sweetness)
- 1/4 Apple (for freshness)
- 1 cup Whole Garlic Cloves
- 1 Tbsp Salted Shrimp (for umami)
- 1.5L Water
- 1/2 cup Cooked Rice (acts as a binder)
- 5g Ginger (approx. 1 small piece)
- 1/3 cup Anchovy or Pollack Roe Fish Sauce (for seasoning)
- 5 Red Chilies (for broth color and mild spice)
- 1/2 Onion
- 1/2 Pear (for sweetness)
- 1/4 Apple (for freshness)
- 1 cup Whole Garlic Cloves
- 1 Tbsp Salted Shrimp (for umami)
- 1.5L Water
- 1/2 cup Cooked Rice (acts as a binder)
- 5g Ginger (approx. 1 small piece)
- 1/3 cup Anchovy or Pollack Roe Fish Sauce (for seasoning)
Cooking Instructions
Step 1
Carefully remove any wilted outer leaves or damaged parts from the young napa cabbage. Trim the roots slightly and cut the cabbage in half. Wash thoroughly under running water multiple times to remove any dirt or debris. (Tip: Don’t discard the outer leaves; you can blanch them and use them in soups or as a side dish.)
Step 2
Sprinkle 1/2 cup of coarse sea salt evenly over the washed young napa cabbage. Add enough water to completely submerge the cabbage and let it brine for 2 hours. Make sure to flip the cabbage pieces halfway through the brining process to ensure even salting and maintain crispness. (Tip: To check if it’s properly brined, gently bend a stem; it should be pliable and soft.)
Step 3
Prepare the ingredients for blending: peel and roughly chop the onion, red chilies (for the broth), pear, apple, and ginger into manageable pieces for the blender.
Step 4
Combine the chopped vegetables and fruits, whole garlic cloves, and 1/2 cup of cooked rice in a blender. Add a little water if needed and blend until very smooth. The cooked rice will help create a natural, non-cloudy consistency for the broth.
Step 5
Pour the 1.5L of water into a separate bowl. Place a cheesecloth or fine-mesh sieve over the bowl and strain the blended mixture, squeezing out as much liquid as possible to create a clear water kimchi broth. You can use a fine-mesh sieve if a cheesecloth isn’t available.
Step 6
Add 1/3 cup of anchovy fish sauce (or pollack roe fish sauce) to the strained broth and mix well. Taste and adjust the seasoning with salt if needed, according to your preference. (Tip: Adding fish sauce first and tasting before adding salt can result in a deeper flavor profile.)
Step 7
Wash the cucumbers and cut them into quarters lengthwise. Carefully scoop out and discard the seeds from the inner part of the cucumber halves; this helps prevent the broth from becoming cloudy. Slice the red chilies in half, remove the seeds, and julienne them for a colorful garnish.
Step 8
Rinse the minari and green onions, shake off excess water, and cut them into approximately 3cm lengths.
Step 9
Remove the brined young napa cabbage from the brine without rinsing it. Place it in a colander to drain excess water. (Tip: Not rinsing preserves some of the brine’s saltiness, contributing to the kimchi’s overall flavor.)
Step 10
In a kimchi container, arrange the sliced cucumber at the bottom. Layer the drained young napa cabbage, julienned red chilies, minari, and green onions on top. Pour the prepared water kimchi broth over the ingredients. Cover the container and let it sit at room temperature overnight to ferment, then refrigerate for consumption. (Tip: During room temperature fermentation, press down on the ingredients to ensure they are submerged in the broth.)
