Like Sprite! Making Spicy Summer Water Kimchi Cabbage Kimchi Sim
I made cold water kimchi with cabbage. If you put plum syrup instead of sugar, it doesn't get soft and fresh until the end, so it's very delicious.
6 serving
Within 30 minutes
하이디랑
Ingredients
  • full cabbage
    1ea
  • Powerful rice flour
    25g
  • Water
    300ml
  • onion
    130g
  • Scallions
    80g
  • Red pepper
    3ea
  • Water
    2L
  • Scallions
  • Garlic
    3TS
  • Ginger
    1TS
  • plum extract
    7TS
  • Fish sauce with sand lance extract
    3TS
  • the liquid of tuna
    2TS
  • Salt
    2TS
Video
Cooking Steps
STEP 1/12
Add 300ml of water to 3 tablespoons of rice flour and mix well.
When it boils over high heat, reduce to medium heat and boil for another minute to make rice paste.
You can use flour or glutinous rice flour instead of rice flour.
STEP 2/12
Cool down the rice paste.
STEP 3/12
1. Cut the cabbage into bite-sized pieces.
2. Wash the chopped cabbage in water once.
3. Sprinkle with salt on top.
4. Marinate for 30 minutes.
Toss it in the middle and let the cabbage pickle evenly.
STEP 4/12
Cut only the stem of the chives into 4 centimeters long.
It's good to chop the green onion leaves and put them in the freezer and use them as a seasoning.
Slice the onion thinly, slice the red pepper, slice the garlic and ginger.
STEP 5/12
Rinse the pickled cabbage once and drain it on a strainer tray.
STEP 6/12
Put the amount of seasoning and rice grass in the kimchi container.
STEP 7/12
Add 2L of water and stir well.
STEP 8/12
Taste it and add salt to the seasoning.
I added 2 tablespoons of salt and the seasoning was perfect.
STEP 9/12
Add cabbage, red pepper, onion, chives, garlic, and ginger.
STEP 10/12
If you mix it well, it's done.
STEP 11/12
Cook at room temperature for about 12 hours and leave in the refrigerator.
STEP 12/12
If you put in enough plum syrup instead of sugar, it tastes better, and even if you leave it for a long time, the cabbage is not easily soft.
If you add plum extract instead of sugar, you can eat fresh water kimchi until the end. The cabbage doesn't mix until the end and it's crunchy.
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