Kim Dae-seok's Lettuce Water Kimchi

• lettuce 600g
• radish 150g
• onion 1 piece
• apple 0.5 piece
• garlic 5 cloves
• ginger 0.5 piece
• green chili pepper 3 pieces
• red chili pepper 5 pieces
• shrimp paste 1 tablespoon
• flour 7 tablespoons (for paste)
• sugar 2 tablespoons
• anchovy fish sauce 4 tablespoons
• sea salt 10 tablespoons (7 tablespoons for soaking, 3 tablespoons for broth)
• vinegar 2 tablespoons (for soaking)

Recipe 🍳

Cooking tips 💡

• Soaking lettuce leaves in a vinegar-salt solution beforehand removes their characteristic raw smell and helps maintain a crisp texture.
• Avoid using plum syrup in the water kimchi broth, as it may create an overly sweet or fermented taste—sugar gives a cleaner flavor profile.
• Since lettuce leaves release water during fermentation, start with a slightly saltier broth so the final seasoning is well balanced after aging.

Recommended for 🙋

• ⭐Those who want to replace their usual side pickles with a refreshing water kimchi using leftover lettuce leaves.
• ⭐People looking for a tangy, crunchy, unique kimchi for summer meals.
• ⭐Anyone wanting to learn how to make a clean-tasting, savory water kimchi broth without any raw lettuce odor.