Kim Dae-seok's Apple Cabbage Water Kimchi
A refreshing summer delicacy made by soaking cabbage and cucumber for a crisp texture, then pouring a clear, cool broth over them.
Ingredients needed 4 servings
Recipe
Cooking tips
- Straining the blended seasoning ensures the broth remains clear, cool, and clean-tasting.
- If available, you can substitute plum syrup with barley malt syrup.
- For best flavor, allow the finished water kimchi to ferment at room temperature for half a day to one day until the tangy aroma develops, then refrigerate.
Recommended for
- Those who want to make a refreshing summer kimchi using cabbage from their garden or grocery store.
- People who prefer a non-heavy, clear, and clean-tasting water kimchi.
- Those seeking a traditional water kimchi recipe with precise, fail-safe measurements.
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