Vibrant Beet and Cabbage Water Kimchi
How to Make Beet and Cabbage Water Kimchi | Easy and Healthy Beet Recipe for Beginners
We’ve created a refreshing and delicious water kimchi using the unique texture and sweet flavor of beets, paired with crisp cabbage. This recipe is inspired by a past batch of beet and cabbage water kimchi that was incredibly tasty, prompting a second attempt! It’s not only visually stunning but also wonderfully flavorful, making it perfect for entertaining or adding a special touch to your everyday meals. Enjoy this healthy and captivating beet and cabbage water kimchi!
Water Kimchi Broth Ingredients- 4 Tbsp glutinous rice flour
- 4 Tbsp salted shrimp (saeu-jeot)
- 4 liters water
- 1 Korean pear (medium)
- 1 onion (medium)
Cooking Instructions
Step 1
First, let’s prepare the refreshing and flavorful broth, the heart of water kimchi. Get a large pot with high sides. Add 4 tablespoons of glutinous rice flour to the pot. Glutinous rice flour will add a subtle thickness and enhance the refreshing taste of the broth.
Step 2
Pour in 4 liters of clean water. This amount will make plenty of water kimchi broth.
Step 3
Peel one onion and thinly slice it into fine shreds. The onion will add a natural sweetness and freshness to the broth.
Step 4
Prepare one Korean pear. Cut it into four wedges, remove the core and seeds, and peel it thinly. Then, slice it thinly. The pear’s natural sweetness will enrich the broth’s flavor.
Step 5
Add the shredded onion and sliced pear to the pot with the glutinous rice flour and water. Now, we’ll simmer them to create a delicious base for the broth.
Step 6
Place the pot on the stove and bring it to a boil. Once the water starts boiling vigorously, add 4 tablespoons of salted shrimp (saeu-jeot) and stir well. Salted shrimp will add a savory umami depth to the broth.
Step 7
Once everything is boiling together nicely, turn off the heat immediately. Cover the pot to prevent steam from escaping and let the broth cool down completely. It’s important to let it cool thoroughly; using hot broth can make the ingredients mushy.
Step 8
Now, it’s time to prepare the main ingredients: beets and cabbage. You’ll need one beet and one head of cabbage. Since sizes can vary, it’s best to judge the amount by how much fits comfortably in your hand when gathered. This approach makes measuring less stressful.
Step 9
Start by cutting the cabbage in half. Then, carefully cut out and remove the hard core from each half. This will make it easier to separate the leaves.
Step 10
Cut the cabbage halves into large pieces, about 4-5 cm thick. Avoid cutting them too thinly, as they might become too soft during the pickling process.
Step 11
Gently separate the layered leaves of the thick cabbage pieces into 3-4 smaller sections. This helps the seasoning penetrate evenly.
Step 12
Cut these separated cabbage pieces again into bite-sized pieces, roughly 4-5 cm long. This size is ideal for eating in the kimchi.
Step 13
Rinse the prepared cabbage pieces briefly under running water to remove any dirt. Drain them well in a colander; removing as much excess water as possible is crucial.
Step 14
Now, let’s salt the cabbage. Prepare 1.5 cups of coarse sea salt. In a large bowl, place a layer of the prepared cabbage. Using your fingertips, sprinkle a small amount of salt evenly over the cabbage. Continue layering cabbage and sprinkling salt until all cabbage is used. This ensures even salting.
Step 15
Pour 2 cups of clean water over the remaining salt and stir until it dissolves completely, creating a brine. Pour this salt brine evenly over the salted cabbage.
Step 16
Let the cabbage salt for about 2 hours. Since the cabbage pieces are thick, 2 hours should be sufficient. During the salting process, flip the cabbage once to ensure it salts evenly throughout.
Step 17
Here is the cabbage after being salted for 2 hours. You can see that it has softened and wilted down.
Step 18
Gently rinse the salted cabbage under running water about twice, swirling it lightly. It’s important to remove excess salt and drain it very well. Place it in a colander to drip dry.
Step 19
When I gathered the drained cabbage with one hand, it measured about 18 handfuls. This amount is sufficient for making a generous batch of water kimchi.
Step 20
Now, prepare the beet. Peel the beet and slice it thinly, about 0.2-0.3 cm thick. Then, cut these slices into bite-sized pieces. The beet will add beautiful color and a natural sweetness to the water kimchi.
Step 21
The beet is used directly without pre-salting. When I gathered the bite-sized beet pieces with one hand, it measured about 6 handfuls. Add the prepared beet and the drained, salted cabbage to your kimchi container. The vibrant red of the beet will look stunning mixed with the cabbage.
Step 22
Add 3 tablespoons of minced garlic and 1/2 tablespoon of minced ginger to the kimchi container. Also, add the 1 bunch of green onions, cut into 5-6 cm lengths. Now, gently mix everything together with your hands until well combined.
Step 23
To ensure all ingredients are evenly distributed, gently toss the kimchi container upwards or mix with your hands. This helps the seasoning permeate evenly, leading to a more delicious flavor.
Step 24
Now it’s time to add the broth. Place a sieve over the kimchi container and carefully pour in the cooled broth that was previously simmered. This step prevents the broth solids (like onion and pear) from going into the container, ensuring you have a clear broth.
Step 25
Using a ladle or spoon, press down firmly on the solids remaining in the sieve to extract as much broth as possible. Pour this extracted broth into the kimchi container. This method ensures no broth is wasted.
Step 26
After squeezing out all the liquid from the solids in the sieve, discard the solids. The delicious ingredients for your water kimchi are all in the container.
Step 27
Gently mix the ingredients in the container once more with a ladle. Close the lid tightly and let it sit at room temperature for about a day to allow fermentation to begin. Afterward, transfer it to your kimchi refrigerator for cold storage. As time passes, the beet will release its juice, making the kimchi broth’s color even deeper and more vibrant. Enjoy your delicious creation!
