Kim Dae-seok's Whole Cucumber Water Kimchi

• white cucumber 8 pieces
• blanching water 3L
• blanching sea salt 1 cup
• blanching New Sugar sweetener 1/3 tablespoon
• dried kelp 1 piece (15g)
• glutinous rice flour 2 tablespoons
• stock water 250ml
• kimchi broth water about 1L
• green onion 1 bunch
• chives 1 bunch
• onion 1 piece
• paprika 1 piece
• pear 1/2 piece
• green chili peppers 5 pieces
• ginger 1 piece
• garlic 1/2 head (about 15–20 cloves)
• shrimp paste 1 tablespoon
• plum syrup 2 tablespoons
• dried anchovy sauce 1/4 cup
• broth sugar 1/4 tablespoon
• broth sea salt 1 tablespoon
• filling seasoning sea salt 1/2 tablespoon

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.