Kim Dae-seok's Whole Cucumber Water Kimchi
Blanching cucumbers in hot salt water to maintain crispness, then creating a rich and refreshing broth with kelp stock and glutinous rice paste, resulting in a delicious summer kimchi.
Ingredients needed 6 servings
Recipe
Cooking tips
- Blanching cucumbers in boiling water helps retain their crisp texture even after fermentation, preventing softening.
- Using New Sugar sweetener instead of regular sugar in the broth ensures a clean, refreshing taste without making the liquid thick or sticky.
- Straining the seasoning mixture through a sieve prevents cloudiness, resulting in a clear and visually appealing water kimchi.
Recommended for
- Those seeking a refreshing, crisp broth dish to stimulate appetite in summer.
- People curious about the traditional Hanjeongsik-style kimchi technique that keeps cucumbers firm even after aging.
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