Refreshing Water Kimchi

The Joy of Discovering Refreshing Water Kimchi

When I first discovered the recipe for Refreshing Water Kimchi, I was thrilled to try my hand at this classic Korean dish. Refreshing Water Kimchi is not only a feast for the eyes with its vibrant colors but also a delight for the taste buds. This easy and refreshing water kimchi recipe allows the crispness of fresh vegetables to shine through, making it a perfect addition to any meal. The key to making the Refreshing Water Kimchi truly stand out is in the balance of flavors and the fresh, crunchy texture of the vegetables.

Preparing the Vegetables for Refreshing Water Kimchi

The process of creating Refreshing Water Kimchi starts with carefully selecting and preparing the vegetables. I cut the daikon radish into neat squares and sliced the napa cabbage into bite-sized pieces, tossing them with salt to bring out their natural flavors. While waiting for the vegetables to wilt, I prepared a tangy broth infused with gochugaru, garlic, and ginger. This broth, combined with the vegetables, creates a kimchi that’s refreshingly crisp and slightly spicy.

Fermentation: The Key to Perfect Refreshing Water Kimchi

As the Refreshing Water Kimchi sits and ferments, the flavors meld beautifully. The subtle heat from the gochugaru and the bright notes from the garlic and ginger create a balanced and harmonious taste. I like to let the kimchi sit at room temperature for a day or two before refrigerating it. This resting period allows the flavors to develop fully, giving the kimchi its signature zesty kick.

Serving and Enjoying Refreshing Water Kimchi

Finally, serving the Refreshing Water Kimchi is always a pleasure. I find that this dish pairs wonderfully with rice or grilled meats, adding a fresh, tangy contrast. The vibrant colors and crisp texture make it a standout side dish, perfect for impressing guests or simply enjoying as a light, healthy snack. Each bite is a burst of flavor, a testament to the simplicity and beauty of Korean cuisine.

Chef’s Notes- Refreshing Water Kimchi

• Use Fresh Vegetables: Ensure all vegetables are fresh and crisp to achieve the best texture and flavor in your kimchi. Wilted or overly ripe vegetables can affect the overall taste and quality.
• Customize Spice Levels: Adjust the amount of gochugaru (Korean red chili pepper flakes) based on your spice preference. Start with less and add more if you like it spicier
• Proper Salting: The vegetables should be adequately salted to draw out moisture and enhance the flavor. If the kimchi tastes too salty after resting, dilute with a bit of water.
• Storage: Keep the kimchi in an airtight container to prevent spoilage. It’s normal for the kimchi to continue fermenting and develop more flavor over time.
• Alternative Vegetables: Feel free to experiment with different vegetables like bell peppers or cucumbers. These can add variety and extra crunch to your kimchi.
• Adjusting Salt: If you find the broth too salty or bland, adjust the seasoning before storing. The broth should have a slightly salty taste to balance the flavors as it ferments.

Refreshing Water Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

0

minutes

Calories

50

kcal

Resting Time

24

hours 

Total time

24

hours 

30

minutes

Dive into the world of Korean cuisine with this easy and refreshing Water Kimchi recipe! Perfect for a light side dish, this kimchi is packed with crisp vegetables and a tangy, slightly spicy broth. It’s a delightful way to add some zest to your meals. Inspired by traditional methods, this recipe is simple enough for beginners yet delicious enough to impress any foodie. Get ready to enjoy a burst of flavors in every bite!

Ingredients

• Vegetables

• 1 medium daikon radish scrubbed clean and cut into 1-inch squares

• 12 ounces napa cabbage leaves inner yellowish parts, rinsed and cut into 1-inch pieces

• 1 medium carrot sliced into thin rounds or flower shapes

• 1/2 Asian pear or apple cut into 1-inch squares

• scallions cut into 1-inch lengths

• 8 stalks water dropwort (optional)

• Seasonings

• 1 to 1.5 tablespoons Korean red chili pepper flakes (gochugaru) soaked in 1/2 cup warm water

• 5 cloves garlic thinly sliced

• 5 slices fresh ginger (about 1 inch rounds)

• 4 tablespoons salt (divided)

• Broth

• 10 cups water

• Alternative Ingredients:

• Daikon Radish: Can be replaced with regular radish or turnip.

• Napa Cabbage: Substitute with green cabbage if unavailable.

• Asian Pear: Use a regular pear or apple as an alternative.

• Gochugaru: Replace with red pepper flakes if necessary.

• Water Dropwort: Can be omitted or replaced with cilantro.

Directions

• Prepare Vegetables – Scrub the daikon radish clean and cut it into 1-inch thick discs. Slice each disc into 3 pieces and then into 1-inch squares. Place in a large bowl. Rinse the napa cabbage leaves thoroughly and cut them into 1-inch pieces. Add to the bowl with the radish.
• Salt Vegetables – Sprinkle the vegetables with 2 tablespoons of salt and toss well to distribute evenly. Let sit for about 30 minutes until wilted. In a small bowl, soak the gochugaru in 1/2 cup of warm water.
• Prepare Other Vegetables – Slice the carrot into thin rounds or flower shapes. Cut the pear into 1-inch squares and slice the scallions into 1-inch lengths. Add these to the bowl with the salted radish and cabbage. In a large bowl, dissolve the remaining 2 tablespoons of salt in 10 cups of water. Strain the soaked gochugaru into the water through a fine mesh strainer.
• Combine Ingredients – Pour the broth over the salted vegetables and stir well to combine everything. Adjust seasoning if necessary; the broth should taste slightly too salty. Transfer the mixture to an airtight container or jar. Leave it at room temperature for a day or two before refrigerating.
• Serve – The kimchi can be eaten within a few days. Stir well before serving to ensure even distribution of flavors.

Equipment

• Chef’s Knife
• Cutting Board
• large bowl
• small bowl
• fine mesh strainer
• airtight container or jar

Nutrition Facts

• Calories: 50kcal
• Carbohydrates: 12g
• Protein: 1g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 700mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 20IU
• Vitamin C: 30mg
• Calcium: 4mg
• Iron: 4mg

FAQs- Refreshing Water Kimchi

Can I use regular radish instead of daikon radish?

Yes, regular radish can be used as a substitute for daikon radish. The flavor may be slightly different, but it will still work well in the recipe.

What can I use if I don’t have gochugaru?

If you don’t have gochugaru, you can substitute with red pepper flakes, though the flavor profile will differ slightly. Adjust the quantity to taste.

How long should I let the kimchi ferment at room temperature?

Allow the kimchi to ferment at room temperature for 1 to 2 days. Afterward, transfer it to the refrigerator to slow down the fermentation process.

Can I skip the water dropwort?

Yes, water dropwort is optional. You can omit it or replace it with cilantro if you like, though it adds a unique flavor.

How long will the kimchi last in the refrigerator?

Properly stored in an airtight container, the kimchi can last for up to 2 weeks in the refrigerator. It may continue to ferment and develop a more intense flavor over time.