Simple Steps for a Spicy Water Kimchi: A Flavorful Modification
Tired of the classic kimchi spice storm? Try out water kimchi, a refreshing twist on the traditional dish. This milder version might be perfect for those who prefer a hint of heat. Follow these simple steps to make this unique dish with common ingredients.
What You'll Need:
- 1 small to medium Daikon radish
- 1 small "White" Napa cabbage (or young Napa without the outer green leaves)
- Salt (kosher or sea) for seasoning and brine
- Green onions
- Fresh garlic
- Fresh ginger
- Red chili peppers (3)
For the brine:
- Salt (kosher or sea) and fine ground red chili pepper
- Water (3 quarts)
Here's a step-by-step guide to create your water kimchi:
- Peel, wash, and slice the radish into pieces (1" x 1" x 3/4"). Remove any outer green leaves from the Napa cabbage, cut the "heart" in half, and remove any solid material at the bottom. Cut the "white" leaves into pieces (1" x 1 1/2").
- Place the cut Daikon and Napa into a large bowl, add the salt, and mix well. Let stand for 30 minutes, then rinse in cold water.
- Trim the green onions, rinse, and remove the green parts. Slice the remaining "white" portions in half, then thin slice the garlic cloves, finely shred the ginger, and cut the peppers in half, removing seeds, then sliver.
- Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well. Place into a large sealable container.
- To make the brine, combine water, salt, and ground red chili pepper in a pot, bowl, or jar. Stir well, then strain the brine over the vegetables. Let stand at room temperature for at least 6 hours (or up to 24 hours), then refrigerate before serving cold.
If you're wondering why your recipe does not align with more traditional water kimchi (Sukju Namul), consider this. Traditional water kimchi doesn't often include fermentation or spicier ingredients like Korean red chili peppers. Instead, this modification offers a Daikon radish, Napa cabbage, garlic, ginger, and a hint of chili for a refreshing and slightly spicy kimchi-inspired dish.
Water kimchi's unique recipe offers nutrition-rich ingredients such as Daikon radish and Napa cabbage, maintaining a yield of approximately 11297 grams when following the instructions provided. The brine, consisting of water, salt, and red chili pepper, adds a tablespoon of flavor to the dish. After a 6-hour (or up to 24-hour) standing period at room temperature, this water kimchi is chilled and ready to serve, presenting a refreshing twist on the traditional dish with a hint of heat.
