Name: Korean Water Kimchi
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 300g radish; 50g carrot; 50g Cucumber; 50g apple; 30g Scallions; 50g Garlic cloves; 30g ginger; 40g Coarse salt; 30g Chili powder; 60g Sugar

Korean Water Kimchi

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

Korean kimchi production is probably a long-standing thing. Just like our country’s food culture, Korean kimchi is also part of Korean history and culture. After years of development, the methods of preparing Korean kimchi are of course different. There are many different approaches.
In addition to the well-known spicy cabbage, there is actually this refreshing type of quick pickling-water kimchi.
Water kimchi is simple to marinate for a short time, light and refreshing, it is a refreshing side dish suitable for barbecue. "

Korean Water Kimchi

1. Prepare all the ingredients.

2. Take a small pot and add water to boil and add coarse salt.

3. Add sugar.

4. Stir evenly and boil on and off, cool and set aside.

5. The ginger and garlic cloves pat loose.

6. Put the ginger and garlic into the tea bag.

7. Put the chili powder into the tea bag.

8. Put the garlic ginger bag and the chili powder bag in a fresh-keeping box.

9. Wash and slice all the ingredients.

10. Put the cut ingredients into the fresh-keeping box.

11. Pour the cold sugar brine into the crisper.

12. Cover the fresh-keeping box and put it in the refrigerator overnight for consumption.

Tips:
You don't need to make a lot of kimchi at a time, it's best to eat it in 1-2 days, it will become sour after a long time.

The ingredients can also be any kind that Tianji likes.

It is best to use coarse salt, which tastes faster.

All kinds of ingredients are cut a little thinner, which is convenient for tasting.