Kim Dae-seok's Cucumber Water Kimchi

• 10 fresh cucumbers (1.7kg)
• 5 stalks green onion
• 1 red chili pepper
• 1 onion
• 1 bell pepper
• 1 apple
• 3 small chili peppers
• 1 small piece ginger
• 1 handful garlic
• 3 tablespoons red chili powder
• 1/2 cup glutinous rice flour slurry
• 3 tablespoons plum syrup
• 1/3 cup soju (70ml)
• 1/3 teaspoon New Sugar
• 4 tablespoons sea salt
• 2 liters fresh water

Recipe 🍳

Cooking tips 💡

• Using a small amount of New Sugar along with salt when brining cucumbers helps retain moisture and keeps them crisp throughout consumption.
• Never skip straining the blended mixture—leaving solids in will make the broth cloudy and heavy; always use only the clear liquid for a refreshing result.
• Adding a small amount of soju to the broth helps prevent mold formation and reduces the risk of spoilage.
• Do not rinse the brined cucumbers—this preserves their natural flavor and prevents dilution of the brine’s seasoning.

Recommended for 🙋

• ⭐Those who want a cucumber water kimchi that stays crisp until the last bite.
• ⭐People seeking a visually appealing, clear, and refreshing broth kimchi without any heaviness.
• ⭐Fans of cool, naturally flavored broths made from fruits and vegetables.