Dr. Lee Gye-ho’s Super Simple Healthy Water Kimchi
A Refreshing Water Kimchi Recipe That Can Replace Soup
Looking for a delicious kimchi that can be enjoyed like a refreshing soup, especially when you don’t want to make a full soup dish? Today, we’re introducing a super simple water kimchi recipe from Dr. Lee Gye-ho, a renowned health mentor. I’ve added a few extra ingredients to his original recipe for an enhanced flavor. Let’s get started on this delightful water kimchi!
Main Ingredients- Napa Cabbage: 4 handfuls (approx. 200g)
- Red Cabbage: 3 handfuls (approx. 150g)
- Radish: 1.5 handfuls (approx. 100g)
- Onion: 1 medium
- Yellow Bell Pepper: 1/3
- Garlic cloves: 3
- Flaked Sea Salt: 2 Tbsp (level)
Cooking Instructions
Step 1
First, let’s prepare the fundamental vegetables for our water kimchi. Napa cabbage provides a satisfying crunch and rich nutrients, while red cabbage adds beautiful color and health benefits. Don’t forget the radish, a key ingredient for that refreshing taste. (Tip: Using roughly equal amounts of cabbage and radish helps balance the flavor.)
Step 2
To remove any residual pesticides and enhance the vegetables’ crispness, soak all the prepared vegetables in water with 3 tablespoons of vinegar for 10 minutes. This step also helps to make the vegetables extra crunchy.
Step 3
After 10 minutes, rinse the vegetables thoroughly under clean running water. Place the rinsed vegetables in a colander to drain excess water. It’s important to drain them well, as too much water can make the kimchi taste diluted.
Step 4
To keep the broth clean and refreshing, mince the garlic finely into thin slivers instead of mincing it. (Tip: Using minced garlic can make the broth cloudy and less pleasant.)
Step 5
Prepare the yellow bell pepper by removing the seeds and inner white pith, then slicing it thinly into slivers, similar to the garlic. This adds vibrant color and a crisp texture. (Tip: Bell peppers of different colors offer various nutrients, so feel free to use other colors you have in your fridge. Incorporating a variety of colorful vegetables will make your water kimchi healthier and more visually appealing.)
Step 6
Combine the drained napa cabbage, red cabbage, radish, onion, and the slivered garlic in a large mixing bowl.
Step 7
Pour 5 cups of water into the bowl. Since the vegetables will release their own moisture, it’s best not to add too much water initially. Add enough water to cover the vegetables.
Step 8
Here’s the secret ingredient from Dr. Lee Gye-ho’s recipe: apple juice! Using store-bought apple juice is convenient and its natural sweetness helps to quickly kickstart the fermentation process. Add the apple juice to the broth. (Tip: Opt for apple juice that isn’t overly sweet for the best results.)
Step 9
Artfully arrange the slivered yellow bell pepper on top of the mixture. The vibrant colors not only make the kimchi visually appealing but also stimulate the appetite. Consuming a variety of colorful vegetables is excellent for balanced nutrition.
Step 10
Finally, season with salt. Add 2 level tablespoons of flaked sea salt. (Tip: Taste and adjust the salt amount according to your preference. It’s always a good idea to start with slightly less salt and add more if needed.)
Step 11
During the summer, leave the kimchi at room temperature for about half a day to allow it to ferment slightly. Then, transfer it to the kimchi refrigerator for cold storage and enjoy it chilled. (Tip: Adjust the fermentation time based on the weather and temperature. It’s best to taste it and move it to refrigeration once it reaches your desired flavor.)
Step 12
Your Dr. Lee Gye-ho’s super simple healthy water kimchi is ready! It’s easy to make, incredibly healthy, and perfect for the whole family to enjoy. We highly recommend giving this recipe a try!
