Fresh and crispy kimchi in a mild broth.
In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi, mul kimchi in Korean(동치미. This type of kimchi is milder and not made with any seafood flavouring. Water kimchi can also be made with many different vegetables, but this one is what I know best. This kimchi was served at my favorite lunch place when I lived in Pusan South Korea. They served a quartered napa cabbage in its brine and then they cut it up in to smaller pieces with a pair of scissors at the table.
In this recipe I used regular radish instead of daikon and a firm crunchy pear instead of asian pear. The neighbourhood store does not have these two Items in stock, Besides the pink skin of the radish gives the brine a nice color.
5 cups water
1 Tbsp coarse salt
1 tsp white sugar
1 Tbsp gochugaru, red pepper flakes, you can skip this ingredients.
2 napa cabbage quartered
2 Tbsp coarse salt
10 red radishes
1 asian pear (2 cups), cut into cubes
5 garlic cloves, thinly sliced
1 inch ginger, thinly sliced
3 scallions, cut into 5 cm sticks
2 chili pepper, thinly sliced
Quarter napa cabbage and place in bowl cut side up.
Sprinkle 2 Tbsp salt and let sit for 30 minutes
In the mean time, make the brine by mixing salt and sugar in water and mix to dissolve. Then add gochugaru and let sit for at least 15 minutes.
Cut remaining seasoning vegetables and fruit and combine together in large bowl.
Squeeze excess water from cabbage but DO NOT rinse. Then combine with seasoning vegetables.
Place into air tight container
You can strain gochugaru/chili flakes from the brine or leave it in, pour the liquid over the vegetables
Seal air tight and let sit in room temperature for 1-2 days for fermentation
Transfer into refrigerator and enjoy for up to one month
We enjoyed this for lunch with korean style meat patty and a few extra side dishes.