Kim Dae-seok's Dolsan-gat Water Kimchi

• dolsan-gat 2 bundles (3.6kg)
• green onion 1 handful
• radish 200g
• pear 1
• apple 1
• onion 1
• green chili peppers 5
• garlic 1 handful
• ginger 1 piece
• kelp 35g
• chili seeds 3 tablespoons
• glutinous rice flour 3/4 cup
• anchovy fish sauce 3/4 cup
• sea salt 5 tablespoons (additional 2 cups for brining)
• soda 300ml
• soju 1 cup
• new sugar 1/4 tablespoon
• water 5.7L

Recipe 🍳

Cooking tips 💡

• Soaking dolsan-gat in lukewarm saltwater starting from the stem ensures even softening of both stem and leaves.
• Straining the seasoning broth through a cloth ensures a clear, clean texture in the water kimchi.
• After fermentation at room temperature, store the finished water kimchi in the refrigerator.

Recommended for 🙋

• ⭐Those looking for a refreshing, tangy water kimchi to stimulate their appetite.
• ⭐People interested in a clear, savory broth recipe without heaviness.
• ⭐Anyone wanting to make crisp, crunchy dolsan-gat kimchi that stays firm even after long storage.