How to Make Quick and Easy Cabbage Water Kimchi

 

Crunch and Savory Cabbage Water Kimchi

Hello everyone, how are you doing? A few weeks ago, I introduced cabbage kimchi recipe to you all.  After that, I noticed how yummy cabbage kimchi is and a lot of you seemed to enjoy it as well. One of the viewers requested another delicious cabbage recipe, which is non-spicy cabbage water kimchi! It is perfect to eat during this hot summer and will definitely cool you down. This dish is so crunchy and savory and I’m sure you will enjoy it too!

Cabbage Water Kimchi

Ingredients

1/2 cabbage, 1/2 radish, 1 red bell pepper, 1/2 red onion, 1 apple, 6 scallions, 10 cloves of garlic, a bit of ginger, 3 tablespoons of flour, salt, sugar, water

How to make it

Step 1: Brining the cabbage and radish

Cut the cabbage in half and cut the core. Cut it into quarters. 

Cut it smaller than a bite size. Cut the rest in the same way.

Cut the radish into appropriate sizes. Cut the radish into 1-inch pieces. And cut it into thin slices. The reason why I add radish when making kimchi is because it contains essential amino acids of lactobacillus, which helps the lactic acid bacteria grow well. With the addition of radish, the kimchi soup tastes more refreshing. Cut the rest in a similar size. 

Wash the cabbage 3 times in the water. 

Place the washed cabbage in a large bowl. Add the sliced radish. 

Add 3 tablespoons of salt and 3 tablespoons of sugar. 

Mix cabbage and radish well. Let it sit for about 30 minutes. Turn it upside down in the middle.

Step 2: Making flour paste

Boil 3 cups of water in a pot. 

Put 3 tablespoons of flour in a bowl. Pour half a cup of water. Stir it well. 

When the water boils, add flour water. And stir well. Add 1 and half tablespoon of salt. Put three tablespoons of sugar for sweetness. If you season the flour paste beforehand, you don't have to season it later on as there will be enough seasoning. 

When the flour paste boils, place the heat over medium heat and simmer for another 1 to 2 minutes. Do not use the flour paste when it’s hot, but make sure to cool it down before using it.

Step 3: Cutting supplementary ingredients

Slice half of the red onion and red bell pepper thinly. Slice the garlic and ginger thinly. Make sure you take out the ginger before you eat it later as it will be bitter and spicy. Cut the scallions into 1-inch sizes. Slice the apple thinly. Use an apple to add sweetness to the kimchi soup. 

All ingredients are ready. Then, let me season the kimchi.

Step 4: Making cabbage water kimchi

This is the brined cabbage and radish. A lot of water came out. Do not wash the cabbage and radish again with water. 

Put it in a large bowl. 

 Add the ingredients that you cut. 

Pour the flour paste that has been boiled and cooled down. 

Pour about 10 cups of water. Season the soup to your liking. That way, the soup will taste more refreshing when the water kimchi is fermented. If the soup is salty, you can pour a little more water. 

Put the water kimchi in the container. Cover the lid and let it rest in room temperature for about a day. And put it in the refrigerator and eat it. 

If cabbage kimchi is fermented well, you can eat it with other dishes. Or, if you want to eat it as a dish, you can boil noodles, put in the cabbage water kimchi, and it will be one of the best foods in the hot summer. 

Doesn’t the cabbage water kimchi look so yummy? These days, my family and I really enjoyed cooling down by eating this savory cabbage water kimchi. Why don’t you also give this healthy dish a try when you have time? I hope you enjoyed today’s episode and I’ll see you again! Thank you! Bye bye!

Ingredients

• 1/2 cabbage
• 1/2 radish
• 1 red bell pepper
• 1/2 red onion
• 1 apple
• 6 scallions
• 10 cloves of garlic
• a bit of ginger
• 3 tablespoons of flour
• salt
• sugar
• water

 Instructions

• 1. Cut the cabbage in half and cut the core. Cut it into quarters. Cut it smaller than a bite size. Cut the radish into 1-inch pieces. And cut it into thin slices. Wash the cabbage 2 to 3 times in the water. Place the washed cabbage in a large bowl. Add the sliced radish. Add 3 tablespoons of salt. Add 3 tablespoons of sugar. Mix it well. Let it sit for about 30 minutes.
• 2. Boil 3 cups of water in a pot. Put 3 tablespoons of flour in a bowl. Pour half a cup of water. Mix it well. Pour the flour water in the boiling water. And stir it well. Add 1 and half tablespoon of salt. Put three tablespoons of sugar for sweetness. When the flour paste boils, place the heat over medium heat and simmer for another 1 to 2 minutes. Cool it down before using it. (When the flour paste is done, turn off the heat and cool it down.)
• 3. Slice half of the red onion thinly. Slice the red bell pepper thinly. Slice the garlic thinly. Cut the ginger into thin slices. Cut the scallions into 1-inch sizes. Slice the apple thinly.
• 4. Put the brined cabbage and radish in a large bowl. Add the ingredients that you cut. Pour the flour paste. Pour about 10 cups of water. (Pour about 10 cups of water) Cover the lid and let it rest in room temperature for about a day. And put it in the refrigerator. Another best summer kimchi is done! Very crunch and refreshing kimchi is done!

Notes

• Green cabbage is a very healthy ingredient. In particular, it is said to be good for the stomach because it is rich in vitamin U that strengthens the stomach and protects the stomach wall from acids and irritating substances.
• Summer radish has a slightly spicy and bitter taste, so it tastes better if you add sugar and brine it.
• When water boils, adding flour water helps to the amount of time you stir and helps to make the flour paste quickly. The reason for adding flour paste is ferment well.
• If you don't have red onions, you can just use a regular onion.
• If you add minced garlic and ginger rather than thinly slicing it, as the soup will not be clear.
• It's better to eat water cabbage kimchi when it's fresh rather than leaving it for a long time. 

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