Yoon Yi-ryeon's Napa Cabbage Water Kimchi

Cooking tips 💡

• Blending in a mixer makes the broth cloudy, so even if it's a bit of work, grating and squeezing only the juice keeps the broth clear and clean.
• Adding soju to the broth prevents the kimchi from softening too quickly and helps maintain a crisp texture for a long time.
• As it ferments, moisture is released and the seasoning can become bland, so it's best to make the initial seasoning slightly on the salty side.

Recommended for 🙋

• ⭐Those who want to make a refreshing, crisp water kimchi that isn't heavy or cloudy.
• ⭐Those who want to make white kimchi using pre-salted cabbage to reduce the fussy salting process.