This Man's Cook Cucumber and Lettuce Water Kimchi | 모두의 레시피
This Man's Cook Cucumber and Lettuce Water Kimchi
A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.
🙋 Recommended for
⭐ Those with excess lettuce looking for a creative and practical way to use it up
⭐ People wanting a refreshing, tangy water kimchi to cool down during summer heat
⭐ Anyone seeking an easy kimchi method without the hassle of preparing rice paste or glutinous flour, using leftover rice instead
Wash 500g of lettuce thoroughly under running water, trim off any wilted parts, then drain well using a colander.
In a large bowl, mix 2L of water with 3 teaspoons of sea salt to make a brine. Submerge the lettuce and let it soak for 20 minutes (flip halfway through).
Cut 1 cucumber lengthwise into 4 pieces, remove the soft inner seeds with a knife, then slice into finger-length pieces.
Boil 500ml of hot water in a kettle, dissolve 1 teaspoon of sea salt, then add the sliced cucumber and let it soak for 10 minutes to preserve crispness.
Slice half an onion finely. Cut 1 red pepper into thin strips, remove seeds and stems, and set aside as garnish.
Place 5 red peppers, 2 green chilies, 6 garlic cloves, 1 piece of ginger, the remaining half onion, 1/2 peeled pear, 3 tablespoons of rice, 1 tablespoon of shrimp paste solids, and 200ml of water into a blender. Blend until smooth.
Place a fine sieve over a large bowl for collecting the kimchi broth. Pour the blended mixture through the sieve, gradually adding 2L of water while filtering out solids to obtain clear broth.
Add 3 tablespoons of mackerel sauce, 2 teaspoons of sea salt (or flower salt), 2 teaspoons of plum syrup, and 1 teaspoon of sugar to the filtered broth. Mix well to adjust seasoning.
Do not rinse the soaked lettuce and cucumber—just drain them well using a colander.
Spread the soaked lettuce evenly in a kimchi crock without clumping. Add the prepared onion, cucumber, and garnish red pepper. Slowly pour the prepared broth over the ingredients.
Cover the lid and let ferment at room temperature for one day, then transfer to the refrigerator for chilled storage.
Soak lettuce in cold saltwater for 20 minutes, and blanch cucumber in hot saltwater for 10 minutes; drain both without rinsing.
Blend red pepper, green chili, garlic, ginger, pear, onion, rice, shrimp paste, and water together, then strain through a fine sieve while gradually adding more water to extract clear broth.
Season the strained broth with mackerel sauce, salt, plum syrup, and sugar. Combine with lettuce and other ingredients in a kimchi crock and ferment at room temperature for one day.
Cooking tips 💡
Soak the lettuce in saltwater for 20 minutes to fully eliminate its raw bitterness and prevent the broth from separating.
Blanching cucumbers in boiling-hot saltwater for 10 minutes inhibits enzymatic activity, helping them stay crisp even after fermentation.
No need to boil a separate rice paste—adding 3 tablespoons of chilled rice directly into the blend feeds beneficial bacteria, aids fermentation, and adds a rich, savory depth to the broth.