The Origins of Spring Water Kimchi
Spring Water Kimchi is a recipe close to my heart, bringing me back to the first time I tasted this crisp, refreshing dish. I was visiting a small, quiet village in Korea during the springtime, and the air was filled with the scent of blooming flowers and fresh produce from the markets. This was where I first encountered Spring Water Kimchi, a milder version of the more intense, spicy kimchi I was familiar with. The locals shared their recipe with me, and I’ve cherished it ever since. Spring Water Kimchi, with its clean, slightly sour taste, quickly became a staple in my kitchen.
The Joy of Preparing Spring Water Kimchi
When I prepare Spring Water Kimchi, I’m always reminded of the simple joys of working with fresh ingredients. The crisp napa cabbage and crunchy daikon radish are the stars of the dish, absorbing the gentle flavors of garlic and chili flakes. As I chop and prepare the vegetables, I think about how this dish is a perfect introduction to kimchi for those who might find the traditional version too intense. It’s also kid-friendly, making it a great way to introduce younger ones to the exciting world of fermented foods. There’s something almost therapeutic about the process of making Spring Water Kimchi, and I love sharing it with others.
The Magic of Fermentation
The fermentation process is where the magic of Spring Water Kimchi really happens. After salting the cabbage and radish, I immerse them in a warm, garlic-infused brine and let nature take its course. The transformation over the next 24 hours is incredible; the vegetables become infused with a delightful tang, and the flavors meld together beautifully. I always make sure to check in on the kimchi as it ferments, enjoying the anticipation of what’s to come. This step is crucial, as it allows the kimchi to develop its signature zing without being overpowering.
The Joy of Serving Spring Water Kimchi
Serving Spring Water Kimchi is always a joy. Whether as a side dish to a meal or as a refreshing snack, it never fails to impress. The final product is a vibrant dish, both in color and taste, with just the right amount of kick from the chili flakes. It pairs wonderfully with rice or grilled meats, but I also love enjoying it on its own, savoring each bite. Sharing this recipe with you feels like passing on a piece of my culinary journey, one that began in a small Korean village and continues in my kitchen today. I hope you find as much joy in making and eating Spring Water Kimchi as I do.
Table of Contents
Chef’s Notes- Spring Water Kimchi
- Uniform Salting: Ensure that the radish and cabbage are evenly coated with sea salt to promote consistent pickling and fermentation.
- Temperature Control: Use warm water at about 110°F to help dissolve the salt and enhance the fermentation process. Too hot or too cold water can affect the fermentation.
- Fermentation Spot: Place the covered bowl in a warm spot, around 100°F, to encourage proper fermentation. If your kitchen is cool, you can use an oven with the light on or a yogurt maker to maintain warmth.
- Adjusting Spice Level: Modify the amount of red chili flakes based on your spice preference. Start with less if you prefer a milder kimchi.
- Add-ins and Variations: Customize the kimchi by incorporating additional vegetables like carrots or cucumbers, or experiment with adding spices like ginger or fish sauce for a unique twist.
- Storage Tips: After fermenting, refrigerate the kimchi for 2-3 days to let the flavors develop. It will continue to ferment slowly in the fridge, so it may become tangier over time.
- Serving Suggestions: This kimchi pairs well with rice, grilled meats, or as a topping for sandwiches and tacos.
Spring Water Kimchi
4
servings40
minutes10
minutes14
kcal24
hours24
hours50
minutesDive into the refreshing world of Spring Water Kimchi! This delightful, mild kimchi is perfect for beginners and kids alike. With just a handful of ingredients, you can create a vibrant, tangy dish that’s both beautiful and delicious. Follow this simple recipe to make a batch of kimchi that’s sure to impress. Get ready to enjoy a clean, slightly sour taste with an exciting zing!
Ingredients
2 lbs Daikon Radish peeled and cut into batons
2 lbs Napa Cabbage cut into bite-sized pieces
2 tbsp Sea Salt for pickling
2 tbsp Sea Salt
2 tbsp Minced Garlic
1 tbsp Red Chili Flakes adjust to taste
8 cups Warm Water about 110°F
1-2 tbsp Sugar for a sweeter version
1 cup Green Onion cut into 1.5-inch lengths
- Alternative Ingredients:
Daikon Radish: Substitute with regular radish or turnip.
Napa Cabbage: Substitute with regular green cabbage.
Sea Salt: Substitute with kosher salt.
Red Chili Flakes: Substitute with paprika for less heat.
Green Onion: Substitute with chives or scallions.
Directions
- Peel the daikon radish and cut it into batons about 1 inch thick. Place the cut radish in a large mixing bowl and sprinkle half of the sea salt over it. Toss well to ensure even coating. Trim the root end of the napa cabbage and remove the outer leaves. Cut the cabbage into bite-sized pieces and add them to the bowl with the radish. Sprinkle the remaining sea salt over the cabbage and toss to combine.
- In a separate bowl, combine minced garlic and sea salt. If desired, add sugar for sweetness. Heat water to about 110°F and pour it over the garlic and salt mixture. Stir until the salt dissolves completely. Pour the warm garlic-salt water over the salted radish and cabbage mixture. Ensure all vegetables are submerged in the liquid.
- After 24 hours, rinse and cut green onions into 1.5-inch lengths. Add them to the fermented kimchi mixture and stir well. Cover the bowl with a lid or plastic wrap and place it in a warm area (around 100°F) for 24 hours to ferment.
- Transfer the kimchi to an airtight container and refrigerate for an additional 2-3 days to develop flavors. Serve chilled.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 14kcal
- Carbohydrates: 3g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 531mg
- Potassium: 181mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 175IU
- Vitamin C: 15.4mg
- Calcium: 36mg
- Iron: 0.3mg
FAQs- Spring Water Kimchi
Can I use regular radish instead of daikon?
Yes, you can substitute regular radish for daikon. The flavor will be slightly different, but it will still work well in this recipe.
What can I use instead of napa cabbage?
If napa cabbage is unavailable, you can use regular green cabbage. It may alter the texture slightly, but it will still provide a delicious result.
How do I know if my kimchi is fermenting properly?
Properly fermented kimchi will develop a tangy, slightly sour smell. The vegetables will become slightly translucent, and the flavor will deepen over time. If you notice any off-smells or mold, discard the batch.
Can I make this kimchi without sugar?
Yes, you can omit the sugar if you prefer a less sweet kimchi. The sugar helps balance the flavors, but it’s optional.
How long can I store the kimchi in the refrigerator?
Homemade kimchi can be stored in the refrigerator for up to 2-3 weeks. It will continue to ferment slowly, so expect the flavor to become more tangy over time.
