Kim Dae-seok's Bomdong Water Kimchi

• bomdong (spring napa cabbage) 4 bunches (1.2kg)
• radish 300g
• sea salt 7 parts (a handful)
• dried kelp 10g
• pear 1/4 piece
• onion 1/2 piece
• apple 1/2 piece
• green chili pepper 3 pieces
• red chili pepper 7 pieces
• ginger 1 piece
• minced garlic half a handful
• salted shrimp 1 tablespoon
• rice 2 tablespoons
• anchovy fish sauce 2 tablespoons
• plum syrup 2 tablespoons
• salt 2 tablespoons
• sugar 1 tablespoon
• soju 1/2 cup

Recipe 🍳

Cooking tips 💡

• Soaking bomdong (spring napa cabbage)s in water for about 5 minutes helps loosen dirt and dust trapped between the layers, making cleaning easier.
• Adding the last 2 red chili peppers to the blender and pulsing just twice preserves some texture, greatly improving the visual appeal and color of the brine.
• Adding 1/2 cup of soju to the kimchi brine eliminates the characteristic raw smell and fishy odor of bomdong (spring napa cabbage)s while helping maintain crunchiness for longer.
• Let the kimchi ferment at room temperature or on a balcony for 2–3 days before transferring to a refrigerator for aging—this results in a cooler, more flavorful taste.

Recommended for 🙋

• ⭐Those looking to make a refreshing, tangy broth dish perfect for spring appetite.
• ⭐People who want a simple, easy version of water kimchi without complex stock, using blended rice instead.
• ⭐Fans of crisp texture and a sharp, clean broth flavor in their kimchi.