Refreshing and Cool Spicy Water Kimchi

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Издатель
Refreshing and Cool Spicy Water Kimchi

[Ingredients]
Water Kimchi Cabbage: 1 head (about 1.5 to 2 kg in size)
Salt: About 1 cup (for salting)
Water: Adequate amount (for brining the cabbage)
Minced Garlic: 2 tablespoons
Minced Ginger: 1 teaspoon
Minced Green Onions: 1 teaspoon
Chili Powder: 1/2 cup (adjustable according to spice preference)
Sugar: 2 tablespoons
Anchovy Sauce: 2 tablespoons
Minced Onion: 1/2 piece
Minced Green Onion: 1/4 piece
Minced Radish: 1/4 piece
Minced Pear: 1/2 piece
Minced Garlic Chives: 4 stalks

[Preparation Process]
1.Prepare the cabbage. Cut it into appropriate sizes without unraveling it, typically bite-sized pieces.
2.After cutting, wash the cabbage and peel off the outer layers, then salt it. Add enough water to ensure the salt is evenly distributed throughout the cabbage. Let it salt for about 2 hours.
3.After 2 hours, rinse the salted cabbage and drain it in a colander. If there's too much moisture, squeeze out the excess water.
4.Prepare the seasoning paste. Mix the minced garlic, ginger, and green onions, and add chili powder, sugar, and anchovy sauce to create the seasoning.
5.Apply the seasoning evenly over the cabbage, then add the minced onion, green onion, radish, pear, and garlic chives, mixing well. Ensure the seasoning is evenly distributed.
6.Once all ingredients are mixed well, pack them into a container and cover with a lid.
7.Let it ferment at room temperature for about a day. After fermentation, store it in the refrigerator.

[Cooking Tips]
1.During the salting process, make sure to mix well so the salt evenly penetrates the cabbage. Evenly salted cabbage results in a tastier and softer water kimchi.
2.It is important to mix the ingredients of the seasoning paste thoroughly. This ensures that the flavors are uniformly absorbed by the cabbage.
3.The fermentation time can be adjusted according to personal taste. For delicious water kimchi, it is recommended to ferment for at least one day.


#waterkimchi #kimchi #Kimchidish
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