She Strengthens

Discover the Refreshing Flavor of Water Kimchi

Water kimchi is a Korean culinary delight that offers a cooling contrast to the bold flavors of traditional Korean dishes. This recipe yields 2 gallons of this delicious condiment, perfect for adding a burst of flavor to any meal.

The Perfect Balance of Flavors

To create this refreshing kimchi, you’ll need the following ingredients:

• 1 small daikon radish (1-1.5 lbs)
• 1 white napa cabbage (young Napa or napa with green leaves removed, about 0.5 lbs)
• 2 tablespoons salt
• 8 cloves garlic, peeled
• 1 nashi pear (Korean Pear/Asian Pear)
• 1 fresh red chili pepper
• 2 fresh green chili peppers
• 3 spring or green onions

The Brine: A Harmonious Blend

Combine the following ingredients in a large pitcher or 1-gallon jar to create the brine:

• 2 quarts water
• 2 tablespoons salt
• 1 teaspoon sugar

Preparing the Vegetables

Wash and trim the daikon radish, then quarter it from top to bottom and slice into 1/8-1/4 inch thick pieces. Place the slices in a large non-metallic mixing bowl.

Next, wash and separate the napa cabbage leaves, removing any green leaves. Quarter the cabbage from top to bottom, remove the solid mass at the root end, and cut into 1.5×1 inch pieces. Add the cabbage to the mixing bowl with the daikon.

Adding Flavor and Texture

Lightly sprinkle the daikon and napa with 1 tablespoon salt and toss. Add the remaining salt and toss again. Let stand for at least 20 minutes.

Peel the nashi pear, quarter it, and slice into 1/8 inch thick pieces. Add the pear to the mixing bowl. Trim the hard top from the garlic, then thinly slice from top to bottom. Add the garlic to the mixing bowl.

Wash the peppers in cold water, remove the stems, cut in half, and remove the seeds. Sliver the peppers from top to bottom and add them to the mixing bowl. Trim the top and bottom of the spring onions, wash in cold water, and cut into 1.5 inch sections. Add the onions to the mixing bowl.

Combining the Ingredients

Toss all the ingredients in the mixing bowl until well mixed. Split the mixture in half and place it in two 1-gallon glass jars, including any juices in the bowl. Add half the brine to each jar.

The Final Touches

Close the jars and shake gently to mix. Let stand at room temperature for at least 24 hours. Refrigerate and serve cold. Enjoy your delicious water kimchi!