Spicy and Tangy Yeosu Dolsan Mustard Green Water Kimchi
Making Dolsan Mustard Greens Water Kimchi: The Zesty Broth is Amazing!
Experience the crisp, refreshing bite of Yeosu Dolsan mustard greens in this delightful water kimchi. The zesty, cooling broth is perfect for a light and invigorating dish. It’s a unique and delicious kimchi that will surely tantalize your taste buds!
Main Ingredients- 1.8kg Dolsan Mustard Greens
- 15 Scallions
- 3 Red Chilies
- 4 Green Hot Peppers (Cheongyang Pepper)
Seasoning Ingredients- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Pear (medium-sized)
- 1/2 Apple
- 200g Radish
- 80g Cooked Rice (cold rice)
- 20 cloves Garlic (approx. 2 Tbsp minced garlic)
- 15g Ginger (approx. 1 Tbsp minced ginger)
- 90g Salt (sea salt)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 4.5 Liters Water
- 600ml Cold Broth (e.g., anchovy-kelp broth)
Brine for Salting Greens- 200g Coarse Sea Salt
- 1.8 Liters Water
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Pear (medium-sized)
- 1/2 Apple
- 200g Radish
- 80g Cooked Rice (cold rice)
- 20 cloves Garlic (approx. 2 Tbsp minced garlic)
- 15g Ginger (approx. 1 Tbsp minced ginger)
- 90g Salt (sea salt)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 4.5 Liters Water
- 600ml Cold Broth (e.g., anchovy-kelp broth)
Brine for Salting Greens- 200g Coarse Sea Salt
- 1.8 Liters Water
Cooking Instructions
Step 1
Tip: Prepare 600ml of broth by boiling anchovies and kelp, then let it cool. (Reference existing recipe: 6907601)
Step 2
Clean and trim the Dolsan mustard greens. Soak them in the prepared brine (1.8L water with 200g coarse sea salt dissolved) for 3 hours until wilted and softened. This salting process is crucial for tenderizing the greens.
Step 3
After salting, gently rinse the mustard greens under running water about twice to remove excess salt. Drain them thoroughly in a colander. It’s important to remove as much water as possible, as excess moisture can make the kimchi watery.
Step 4
Once well-drained, cut the mustard greens into manageable lengths (about 10cm or 4 inches). Neatly arrange them in a kimchi container. Arranging them nicely will make the finished product look more appealing.
Step 5
Trim the root ends of the scallions and cut them into 10cm lengths. Slice the red chilies and green hot peppers diagonally into large pieces, removing the seeds. If you prefer more heat, increase the amount of green hot peppers.
Step 6
In a blender, combine the gochugaru, peeled pear, apple, peeled and sliced radish, cooked rice, minced garlic, minced ginger, and the 600ml of prepared broth. Blend until smooth. These ingredients form the base of your delicious water kimchi broth.
Step 7
Strain the blended mixture through a fine-mesh sieve, pressing down to extract the liquid. While straining, gradually add the 4.5 liters of water to the sieve. This method helps to extract more clear broth. Getting a clean, clear broth is key!
Step 8
To the strained broth, add the prepared sliced chilies and scallions. Season with 90g of salt and 3 Tbsp of fish sauce. Taste and adjust the seasoning as needed. Stir well to combine and allow the flavors to meld.
Step 9
Pour the seasoned broth over the mustard greens in the kimchi container. Ensure the greens are fully submerged. Place a weight or a heavy plate on top to keep the greens from floating. Store in a cool, shaded place to begin fermentation.
Step 10
Tip: Based on current winter weather, allow it to ferment for about 10 to 14 days. Fermentation will speed up in warmer weather, so adjust the fermentation time accordingly. The resulting spicy and refreshing broth is truly exceptional!
