Kim Dae-seok's Summer Napa Cabbage Water Kimchi
A refreshing water kimchi with crisp texture, made by marinating napa cabbage in a seasoning paste of cooled rice and apple, enhanced with New Sugar for crunch. The longer it ferments, the more flavorful it becomes.
Ingredients needed 6 servings
Recipe
Cooking tips
- Adding a small amount of New Sugar during brining prevents summer cabbage from becoming soggy and maintains crispness throughout consumption.
- Using cooled rice instead of water when blending enhances the broth’s clarity and promotes better fermentation and flavor development.
- Avoid blending all red peppers at once—add part of them at the end and pulse briefly to retain texture and improve visual appeal.
Recommended for
- Those seeking a refreshing, cleansing water kimchi to clear heavy stomachs in summer.
- Home cooks who want a simple way to make water kimchi without boiling rice separately.
- Anyone looking to master the technique of preserving crispness in kimchi through long-term fermentation.
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