Water Kimchi recipe
Make this fast, easy type of kimchi when you need something light, mild, and refreshing for spring!
Ingredients
- ½ head napa cabbage
- ½ head green cabbage
- ½ Korean radish or substitute Japanese daikon radish
- 1 bunch red radishes
- 1 red bell pepper
- 1 carrot sliced into ⅛-inch thick rounds
- ½ onion
- 1 stalk green onion
- 1 head garlic
- 1 3-inch piece ginger
- 1 tablespoon Korean red chile pepper powder fine ground
- 2 tablespoons sea salt
- 1 tablespoon fish sauce
Instructions
Prep Water Kimchi Vegetables
- Slice both cabbages into 1-2” bite size pieces
- Slice Korean radish into 1½-inch squares and round radish into ¼-inch wide slices.
- Sprinkle cabbage and radishes with ¼ cup salt, toss to coat, and let sit to draw out moisture for 1-2 hours.
Prep Water Kimchi Seasoning
- While cabbage and radishes marinate, slice onion, green onion, red pepper, garlic, and ginger into ¼-inch wide slices
- Drain salted liquid from cabbage and radishes, saving the salted liquid.
- Fill a large glass jar or container halfway with cold, clean water. Add the drained salty liquid from the vegetables. Stir in 2 tablespoons sea salt, 2 tablespoons Korean red chili pepper powder, 1 tablespoon sugar, and 1 tablespoon fish sauce if using.
- Add all of the sliced cabbages, radishes, onion, green onion, and bell pepper. Give the jar a good stir to make sure all of the salt is dissolved.
- Cover and place in a cool spot on the countertop for 1 day, then store in the refrigerator.
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