Kim Dae-seok's Young Napa Cabbage and Pickled Cucumber Water Kimchi

• young napa cabbage 2.4kg
• pickled cucumber 3 pieces
• green onion 10 strands
• dried kelp 2 sheets
• dried shiitake mushroom 5 pieces
• water 750ml (for broth)
• salt for brining 1 measuring cup (full)
• radish 80g
• onion 1/2 piece
• pear 1/4 piece
• apple 1/2 piece
• chili pepper 5 pieces
• red chili pepper 6 pieces (5 for seasoning, 1 for garnish)
• ginger 1.5 pieces
• dried chili pepper 12 pieces (soaked in 2 measuring cups of water for 1 hour)
• rice 2 tablespoons (70g)
• whole garlic 30g
• shrimp paste 1 tablespoon (20g)
• fresh water about 2L
• salt for seasoning 2.5 tablespoons
• plum syrup 2 tablespoons
• new soy sauce 1/4 teaspoon
• kangaroo fish sauce 1 measuring cup (130g)
• sugar 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Soaking dried chilies before blending results in a smoother, more refined broth color and a cleaner, less greasy taste compared to using pre-ground chili powder.
• Do not discard the solid pulp collected during straining—place it at the bottom of the kimchi crock. This adds depth and richness as the kimchi ferments over time.
• The inclusion of pickled cucumbers enhances the kimchi with a bright, refreshing aroma and crisp texture, maximizing its overall flavor profile.

Recommended for 🙋

• ⭐Those who want to recreate the refreshing, zesty taste of restaurant-style dongchimi/water kimchi.
• ⭐People looking to make a cooling, spicy cold soup alternative for hot summer days.
• ⭐Anyone wanting to experience a premium, unique kimchi by combining young napa cabbage and pickled cucumbers.