Refreshing Korean Water Kimchi is a traditional Korean dish that has been passed down through generations. It’s a simple, yet deliciously refreshing fermented dish that is often served as a side or snack. I first came across this dish while visiting a friend’s home, and the cool, crisp flavor of the water kimchi immediately captured my attention. The saltiness of the brine combined with the crisp vegetables creates a unique balance that is both light and full of flavor. Making Refreshing Korean Water Kimchi at home is a wonderful way to introduce a taste of Korean culture into your kitchen.
Preparing the Ingredients
To prepare Refreshing Korean Water Kimchi, the first step is to gather fresh ingredients. The key components are napa cabbage, radish, garlic, ginger, and green onions. These vegetables are combined with a brine made from water, salt, and a little sugar to balance the flavors. You can even add a bit of Korean red pepper flakes (gochugaru) for a mild kick if you like a little spice in your kimchi. The crispness of the vegetables and the natural sweetness from the sugar make the brine a perfect base for the fermentation process.
Fermentation Magic
Once everything is mixed together, the magic of fermentation begins. Letting the kimchi sit at room temperature for a few days allows the flavors to develop and ferment naturally. Refreshing Korean Water Kimchi is different from traditional kimchi because it is not as spicy, and the fermentation process makes it more like a chilled soup. The vegetables soften, but still keep a nice crunch, and the brine takes on a tangy flavor that is both soothing and exciting to taste. After the fermentation, the kimchi can be stored in the fridge to keep it fresh for longer.
Enjoying the Refreshment
The best way to enjoy Refreshing Korean Water Kimchi is chilled. It’s a perfect dish for hot summer days or when you need a refreshing side. The cool, tangy brine, along with the crunch of the vegetables, is incredibly satisfying. Whether served on its own or alongside rice, it adds a refreshing, flavorful touch to any meal. This simple yet delightful dish brings a burst of flavor and a refreshing twist to your table, making it a must-try for anyone interested in Korean cuisine.
Table of Contents
Chef’s Notes- Refreshing Korean Water Kimchi
- Uniform Slicing: To ensure even fermentation and a consistent texture, slice the vegetables and fruits to similar thickness (about ¼ inch). This will help them ferment uniformly and absorb the brine effectively.
- Adjust the Spice Level: Korean red pepper flakes (gochugaru) can vary in heat, so start with the recommended amount, taste the brine, and add more if you like it spicier. If you prefer a milder version, substitute with paprika or regular red pepper flakes.
- Use Fresh Ingredients: The quality of the vegetables and fruits is crucial in making great kimchi. Choose fresh, crisp napa cabbage, radishes, and apples for the best texture and flavor.
- Fermentation Time: The fermentation process can be adjusted based on your preference for tanginess. Taste your kimchi after 5 days to see if it’s fermented to your liking. If you prefer a stronger flavor, let it ferment for a few extra days.
- Brine Consistency: The brine should be enough to cover all the vegetables and fruits. If necessary, add more cold water, ensuring everything is submerged to allow for proper fermentation.
- Optional Apple Cider Vinegar: If you like a more pronounced tangy flavor, consider adding a splash of apple cider vinegar to the brine. It can enhance the overall taste and act as a natural preservative for longer shelf life.
- Refrigerate After Fermentation: Once the kimchi has reached your desired level of tanginess, transfer it to the fridge to slow down the fermentation and preserve its flavor. This can be served cold, which enhances its refreshing qualities.
Refreshing Korean Water Kimchi
4
servings30
minutes0
minutes100
kcal168
hours168
hours30
minutesDiscover the vibrant flavors of Korea with this easy Homemade Korean Water Kimchi (Nabak-kimchi) recipe! Bursting with crisp vegetables, sweet fruits, and a tantalizing spicy kick, this refreshing side dish is perfect for any season. Whether you’re serving it alongside rice, porridge, or as a light appetizer, nabak-kimchi brings a delightful tang and heat that’s sure to impress. Ideal for those looking to explore authentic Korean cuisine, this simple and customizable kimchi is a must-try for health-conscious food lovers. Get ready to elevate your meals with this savory, tangy, and utterly delicious Korean Water Kimchi!
Ingredients
- Vegetables
2 heads napa cabbage cleaned and separated
1 pound Korean radish peeled and thinly sliced
½ cup thinly sliced onions
- Fruits
1 large Korean pear peeled, cored, and sliced into similar size pieces
- Optional Vegetables
- Aromatics
3 cloves garlic thinly sliced
1 tablespoon fresh ginger peeled and thinly sliced
- Seasonings
2 tablespoons Korean red pepper flakes (gochugaru)
Kosher salt to taste
- Liquids
10 cups cold water
- Alternative Ingredients:
Napa cabbage: Substitute with green cabbage or savoy cabbage.
Korean radish: Use daikon radish or regular white radish instead.
English cucumber: Replace with Persian cucumbers or regular cucumbers.
Apple: Substitute with pear or other sweet fruits like kiwi.
Korean pear: Use Asian pear or regular pear as an alternative.
Korean red pepper flakes: Use regular red pepper flakes or paprika for a milder heat.
Kosher salt: Sea salt or Himalayan salt can be used in place.
Fresh ginger: Ground ginger can replace fresh ginger at half the quantity.
Garlic cloves: If unavailable garlic powder can be used as a substitute.
Directions
- Preparation – Begin by thoroughly cleaning all vegetables. Slice the napa cabbage into bite-sized pieces and peel the Korean radish, cutting it into thin slices. Similarly, slice the cucumber, onions, and scallions, ensuring uniform sizes for even fermentation. (10 minutes)
- Fruit and Aromatics – Core and slice the apple and Korean pear into thin, even pieces. Thinly slice the garlic cloves and peel and slice the ginger. Optionally, prepare the red radishes for added color and texture. (10 minutes)
- Mixing Ingredients – In a large mixing bowl, combine the prepared vegetables, fruits, garlic, and ginger. Sprinkle in the kosher salt and Korean red pepper flakes, mixing thoroughly to ensure even distribution of flavors. (5 minutes)
- Brining – Pour 10 cups of cold water into a separate container to create the spiced brine. Gradually add the seasoned mixture to the brine, stirring well to ensure all components are submerged. (5 minutes)
- Fermentation – Transfer the mixture into an airtight container or traditional fermentation vessel. Allow the kimchi to ferment at room temperature for 7 days, checking daily for desired tanginess and adjusting fermentation time as preferred. (7 days)
- Serving – Once fermented to your liking, refrigerate the water kimchi to slow the fermentation process. Serve chilled as a refreshing side dish alongside rice, porridge, or your favorite Korean dishes.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- colander
Notes
- For the best flavor, ensure that all vegetables are uniformly sliced to promote even fermentation. Adjust the amount of Korean red pepper flakes to suit your spice preference. Serve nabak-kimchi chilled to enhance its refreshing qualities, making it a perfect complement to steamed rice or hearty stews. To add depth of flavor, consider incorporating a splash of apple cider vinegar during the mixing stage. Leftover kimchi can be stored in the refrigerator for up to two weeks, but it’s best enjoyed fresh before it becomes soggy. Pair this water kimchi with grilled meats or use it as a vibrant topping for salads and wraps for an extra zing.
Nutrition Facts
- Calories: 100kcal
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 8g
- Protein: 2g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 1mg
FAQ- Refreshing Korean Water Kimchi
How long should I ferment the water kimchi?
Typically, water kimchi should ferment for 5-7 days at room temperature. Check daily for your preferred tanginess. After fermenting, refrigerate to slow down the fermentation process.
Can I make water kimchi without gochugaru (Korean red pepper flakes)?
Yes, you can substitute gochugaru with regular red pepper flakes or paprika. However, gochugaru adds a unique smoky flavor that is characteristic of authentic water kimchi.
What should I do if the kimchi doesn’t stay submerged in the brine?
If the vegetables float above the brine, use a clean weight or a small dish to keep them submerged. This helps ensure even fermentation and prevents spoilage.
Can I adjust the sweetness of the kimchi?
Yes, the apple and Korean pear naturally sweeten the brine. If you prefer a less sweet kimchi, reduce the amount of fruit or add a small pinch of salt to balance the flavor.
How long can I store leftover water kimchi?
Leftover water kimchi can be stored in the refrigerator for up to two weeks. However, it’s best consumed within the first few days for optimal freshness before it becomes soggy.
