Kim Dae-seok's Baby Napa Cabbage and Cucumber Mul-kimchi
A refreshing cucumber water kimchi that stays crunchy until the very last bite by pickling the cucumbers in boiling salt water.
Ingredients needed 6 servings
Recipe
Cooking tips
- Pouring boiling salt water over the cucumbers coats the surface, keeping them crunchy until you finish eating them.
- Using sugar in the broth can make it sticky over time, so using New Sugar is the secret to a clean broth taste.
- Adding a small amount of soju prevents the unique off-smell of white kimchi or water kimchi and helps maintain freshness for a long time.
Recommended for
- Those who want a refreshing and clean water kimchi to stimulate the appetite in hot weather.
- Those who have struggled with cucumber kimchi becoming soft too easily.
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