Water kimchi

[medtran49]

Finally got my water kimchi started. It's Napa cabbage, daikon, Asian pear, green onions/scallions, and garlic. The brine is water, salt and a little bit of sugar. It will ferment for 2 to 4 days at room temperature and then will go into refrigerator for about a week.

We'll have it as part of the banchan in a Korean meal.

I used the recipe from Kimchi Chronicles.

 

[Frizz1974]

Interesting. Did you salt the veg first for a couple of hours to remove moisture before packing into the jar?

Edit - just had a look on Korean Babsang (one of my go to Korean blogs) and that answered my question.

I love how many types of kimchi there are. We eat a lot of rice bowls so it’s good to have a few ready to go.

 

[medtran49]

I wanted to try this because it's also known as summer kimchi because it's lighter in taste.

I actually let the cabbage and daikon sit with the salt a little longer than called for as I sliced and salted them, sliced up the rest of the stuff for the kimchi, and then started dinner.