Main ingredients
CucumberLettuceOnionRed pepperGreen chiliGarlicGingerPearRiceShrimp pasteMackerel sauceSea saltPlum syrupSugar
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.
Ingredients needed 4 servings
Recipe
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.
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.
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