Main ingredients
white cucumbersmall napa cabbagegreen onionred chili peppersea saltoniongreen chili peppergingergarlicpearsquid sauceplum syrup
This Man's Cook Cucumber Water Kimchi
Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time
Ingredients needed 8 servings
Recipe
Cooking tips
- Blanching cucumbers in boiling saltwater inhibits the enzymes that cause softening, preserving their crisp texture even after long storage.
- No need to separately cook glutinous rice paste—adding 3 tablespoons of cold rice to the blender helps feed beneficial bacteria, enhancing the fermentation and flavor development.
- For best results, let the finished cucumber water kimchi rest at room temperature for one day, then refrigerate for two additional days. This enhances its refreshing quality and effectively cuts through greasiness in rich dishes.
Recommended for
- Those seeking a refreshing and cooling soup dish to serve during holidays or alongside greasy meals.
- People interested in learning the technique for making water kimchi that stays crisp and crunchy for a long time.
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