Easy Korean Cabbage Water Kimchi
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Watch how to make it here 💛👇
If you've always wanted to
make Korean water kimchi but thought it was too complicated, this recipe is for
you. Unlike many traditional recipes, this easy cabbage water kimchi requires
no flour paste, no sugar, and no pre-salting the vegetables. Simply chop the
ingredients, pour over a simple salt brine, and let nature do the rest. After
just one day of fermentation, you'll have a crisp, refreshing Korean side dish
with a light, tangy broth that's perfect for warm weather. It's an easy,
beginner-friendly recipe anyone can make at home.
Why You'll Love This Recipe
- No flour paste to cook
- No need to salt the vegetables first
- Naturally sweetened with pear
- Crisp, refreshing, and light
- Beginner-friendly
- Ready to enjoy in just 1–2 days
Ingredients
- 1 lb (450 g) green cabbage
- 7 oz (200 g) Korean radish (or daikon)
- 1 pear
- ½ red bell pepper
- ½ yellow bell pepper
- 5 scallions
- 6 cloves garlic
- 1 small piece ginger (optional)
- 10 cups water
- 2 tablespoons salt
Ingredient Notes
- Green cabbage stays wonderfully crisp during fermentation.
- Korean radish gives the broth a clean, refreshing flavor. If you can't find Korean radish, daikon is a great substitute.
- Pear naturally sweetens the broth. An apple works well if pears aren't available.
- For a slightly sweeter broth, you can also add about 1 cup of pear juice or apple juice.
- Garlic and ginger are optional but add wonderful aroma and depth of flavor. Since the ginger is mainly used to flavor the broth, you can simply remove it before serving.
How to Make
1. Prepare the Brine: Dissolve
2 tablespoons of salt in 10 cups of water, stirring until the salt is
completely dissolved.
2. Prepare the Vegetables: Cut
the cabbage into bite-sized pieces. Wash well and drain. Thinly slice the
Korean radish into pieces similar in size to the cabbage. Peel and thinly slice
the pear. Dice the red and yellow bell peppers. Slice the scallions, garlic,
and ginger.
3. Combine Everything: Place all of the prepared ingredients into a large container and gently mix. Feel free to use other vegetables you already have on hand.
4. Add the Brine: Pour the
prepared salt water over the vegetables until everything is fully covered.
That's it! No flour paste. No
sugar. No need to salt the cabbage. No need to salt the radish. Just fresh
vegetables, a simple brine, and time.
5. Ferment: Cover the
container and leave it at room temperature for about one day. When the broth
develops a light tangy flavor and you begin to see small bubbles, transfer it
to the refrigerator. Serve well chilled.
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Tips
- Use fresh, crisp vegetables for the best texture.
- Make sure the salt is completely dissolved before adding the vegetables.
- Taste after about one day instead of relying only on time, since fermentation speed depends on room temperature.
- Enjoy within about two weeks for the freshest flavor.
Storage
- Once the kimchi reaches your preferred level of fermentation, store it in the refrigerator. It tastes best within about two weeks and becomes even more refreshing after one or two days in the fridge.
Frequently Asked Questions
- Can I use an apple instead of a pear?
Yes! Apples are a great substitute and add a similar natural sweetness.
- How do I know when it's ready?
Small bubbles and a light
tangy flavor are signs that fermentation is progressing well.
- Is this water kimchi spicy?
No. This version is mild, but you can add fresh red chili peppers if you'd like a little heat.
Homemade Korean water kimchi
doesn't have to be complicated. With just a handful of fresh ingredients and a
simple salt brine, you can make a crisp, refreshing side dish that's perfect
for summer or any time you're craving something light and flavorful.
I hope you enjoy this easy
recipe as much as I do. Happy cooking!
Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood
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