Kimjang Project: Korean Radish and Cabbage Water Kimchi

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami without fish allergens.

Korean chili flakes

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild flavor as a substitute.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more accessible and still tender.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Cut the cabbage into bite-sized pieces, approx. 2cm x 4cm.

Wash twice in cold water, then sprinkle 20g of coarse sea salt over the cabbage and leave for 20 minutes. Do not rinse.

Cut the radish into bite-sized lengths, approx. 1cm x 1cm x 5cm.

Salt the cut radish with 30g of coarse sea salt and leave for 30 minutes. Do not rinse.

After the cabbage and radish have been salted, mix them together.

Blend the onion with a little water until liquidised.

Put the liquidised onion as well as the garlic and ginger in a muslin bag.

Squeeze the ingredients in the muslin bag into a large mixing bowl with 2 litres of water in it to make the seasoning.

Add the glutinous rice paste and fine sea salt to the water, then stir and mix well.

Place the cabbage and radish mixture in a kimchi container.

Add the rest of the prepared vegetables to the kimchi container.

Pour the water into the kimchi container until all the ingredients are covered and fully submerged.

Place the kimchi in an airtight container and leave it at room temperature for two to three days depending on the weather and personal preference, then store in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens