Refreshing and Tangy Cucumber Water Kimchi
The Perfect Harmony of Crisp Cucumbers and Tender Young Cabbage: Cucumber Water Kimchi
This water kimchi boasts a refreshingly tangy broth that truly quenches your thirst! It’s so invigorating, you’ll find yourself reaching for your spoon again and again. Paired with crisp cucumbers and tender young cabbage, this dish is guaranteed to make the heat disappear in an instant. (Recipe adapted from Alto-ran for enhanced flavor.)
Main Ingredients- 10 Cucumbers (field cucumber variety)
- 10 heads of Young Cabbage (medium size)
- 1 cup Coarse Sea Salt (approx. 120g)
- 600ml Water
Kimchi Filling Ingredients- 250g Radish
- 200g Onion
- 150g Chives
- 100g Scallions
- 5 Red Chilies
- 5 Tbsp Fish Sauce
- 2 Tbsp Sugar
Brine Ingredients- 1 Pear
- 1 Apple
- 100g Radish
- 150g Whole Garlic (peeled)
- 15g Ginger (peeled)
- 4 Tbsp Korean Chili Powder (Gochugaru)
- 2 Tbsp Fine Sea Salt
- 800ml Water
Flour Paste Ingredients- 4 Tbsp All-purpose Flour
- 400ml Water
- 250g Radish
- 200g Onion
- 150g Chives
- 100g Scallions
- 5 Red Chilies
- 5 Tbsp Fish Sauce
- 2 Tbsp Sugar
Brine Ingredients- 1 Pear
- 1 Apple
- 100g Radish
- 150g Whole Garlic (peeled)
- 15g Ginger (peeled)
- 4 Tbsp Korean Chili Powder (Gochugaru)
- 2 Tbsp Fine Sea Salt
- 800ml Water
Flour Paste Ingredients- 4 Tbsp All-purpose Flour
- 400ml Water
- 4 Tbsp All-purpose Flour
- 400ml Water
Cooking Instructions
Step 1
Thoroughly wash the cucumbers. Using about 2/3 cup (approx. 60g) of coarse sea salt, rub the cucumbers vigorously to clean their skins. This step not only cleans the cucumbers but also helps prevent them from becoming too soft during brining.
Step 2
Place the rubbed cucumbers in a kimchi container, cover with a plastic wrap, and let them brine at room temperature for about 1 hour. For even brining, flip them halfway through.
Step 3
Trim the root ends of the young cabbage. In a separate bowl, dissolve 60g of coarse sea salt in 600ml of water to make a brine. Sprinkle this brine over the young cabbage, toss gently to coat, and let it brine for about 30 minutes. Young cabbage wilts quickly, so be mindful of the time.
Step 4
Once both the cucumbers and young cabbage are well-brined, rinse them gently under cold running water about twice to remove excess salt. After rinsing, drain them thoroughly in a colander. Proper draining is key to preventing the kimchi from becoming mushy.
Step 5
Prepare the fruits and vegetables for the brine. Peel, core, and roughly chop the apple and pear. Peel and chop the radish into similar-sized pieces. This ensures they blend smoothly.
Step 6
Combine the chopped apple, pear, radish, whole garlic, ginger, gochugaru, and 800ml of water in a blender. Blend until as smooth as possible. Set aside the fine sea salt for later.
Step 7
Pour the blended brine mixture into a cheesecloth or fine-mesh sieve. Squeeze out the liquid until you have a clear, concentrated brine. Stir in 2 Tbsp of fine sea salt until dissolved. Taste and adjust the saltiness if needed. This creates your refreshing and flavorful kimchi brine.
Step 8
Prepare the vegetables for the kimchi filling. Cut the chives and scallions into lengths of about 2-3 cm. If the scallion roots are thick, cut them in half lengthwise to help them absorb the seasoning better. Deseed and finely chop the red chilies for a vibrant color and a touch of heat.
Step 9
Peel and thinly julienne the radish, then cut the julienned radish in half. Peel and thinly julienne the onion. This julienned cut maintains a pleasant crispness.
Step 10
In a bowl, combine the julienned radish, julienned onion, chives, scallions, and chopped red chilies. Add the fish sauce (5 Tbsp) and sugar (2 Tbsp) for the filling. Mix everything thoroughly by hand until well combined. This forms your delicious kimchi filling.
Step 11
Trim the ends of the brined cucumbers. Make a deep cross-shaped incision from the center towards the ends, creating pockets for the filling. Ensure the ends remain attached so the cucumber doesn’t fall apart. This technique helps the cucumber hold its shape.
Step 12
Carefully stuff the prepared kimchi filling into the slits of each cucumber. Pack the filling generously into the center of the cucumber.
Step 13
Gently insert the kimchi filling between the leaves of the young cabbage, especially in the stem areas. This layering ensures a good balance of textures and flavors.
Step 14
Now, assemble the water kimchi in your container. Start by layering the filled young cabbage at the very bottom. This helps to weigh down the ingredients and allows the flavors to meld.
Step 15
Arrange the filled cucumbers neatly on top of the young cabbage. Pack them in snugly to create an appealing presentation and to prevent them from shifting as they ferment.
Step 16
Finally, pour the prepared, refreshing kimchi brine over the cucumbers and young cabbage. Ensure the brine covers all the ingredients completely. Your cucumber water kimchi is now ready for fermentation.
Step 17
Before sealing the container, place a plate or a clean stone on top to keep the ingredients submerged in the brine. Let it ferment at room temperature for about a day, or until you detect a pleasant fermented aroma. Once fermented, transfer it to the refrigerator to chill and store.
Step 18
Once the water kimchi is nicely fermented, cut the cucumbers and cabbage into bite-sized pieces and serve them in bowls. Enjoy this delightful dish with its cool, tangy broth – it’s the perfect way to beat the heat!
