Kim Dae-seok's Young Napa Cabbage Water Kimchi

Ingredients needed 🛒6 servings

• 1 bunch eolgari cabbage (1.8kg)
• 100g sea salt (for pickling)
• some water (for pickling)
• 1 onion
• half a handful of green onion
• 1/2 pear
• 2 ripe tomatoes
• 3 cheongyang peppers
• 1 piece ginger
• 10 garlic cloves
• 3 tbsp cold cooked rice
• 10 dried chili peppers
• 1 tbsp saeujeot
• 7 cups of still water (3 cups for blending + 4 cups additional)
• 3 tbsp gochugaru
• 2 tbsp raw sugar (or sugar)
• 5 tbsp anchovy fish sauce
• 2 tbsp sea salt (for seasoning)

Recipe 🍳

Cooking tips 💡

• The acidity and juice of the tomatoes develop a refreshing, fizzy carbonation-like sharpness in the water kimchi as it ferments.
• Do not grind all the dried chilies at once. Add some later and pulse to leave coarse chili seeds and flakes, which creates a more appealing color and texture.
• After a day, the cabbage releases its own moisture, so do not add too much brine initially; aim for it to just cover the vegetables.

Recommended for 🙋

• ⭐Those who want a refreshing, zesty water kimchi to awaken the appetite in spring and summer.
• ⭐Those who want to make kimchi simply with cold rice without the complicated process of boiling porridge.