Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, water kimchi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
We Have Almost Everything on eBay. Nabak kimchi is a type of water kimchi that's made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!
Water kimchi is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Water kimchi is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have water kimchi using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Water kimchi:
- Make ready 500 ml water
- Take 2 tsp salt
- Make ready 1 tsp glutinous rice flour
- Make ready 100 g red cabbage
- Get 1/2 apple, cored and sliced
- Get 3 garlic clove
- Prepare 2 x 3 cm Konbu-kelp, option
- Prepare 1 dry chill, cut in half, seeded if you prefer
- Get 1 tbsp vinegar
- Prepare 2 tsp sugar
Keep the kimchi in an airtight glass container or jar. Place pear, garlic, and ginger in a blender or small food processor and blend until smooth. Add to the radish mixture along with the flour paste, sliced serrano, and scallions. During the hot days, this Mul kimchi will taste great and cool you down.
Steps to make Water kimchi:
- In a small pan, mix water, glutinous rice flour and salt together. Heat up and bring to the boil. Cool to room temp.
- Salt the cabbage and leave for 30 minutes. Then squeeze excess water.
- All the ingredients go into a jar and give it a good stir. Put the lid on tightly and leave it in the fridge for a couple of days. It possible keep it in the fridge for a couple of weeks. But this size, it’ll be finished in 2 or 3 days. Eat all the veggies with the liquid, just like a soup.
For this recipe & others, visit my blog: Dongchimi (동치미) is a mild water-based kimchi. It's typically made in late fall with a small variety of white radish called dongchimi mu during kimjang (kimchi making season) and eaten during winter. The word dongchimi means "winter water kimchi". This dongchimi (Korean radish water kimchi) tastes sweet and sour with a deep kimchi flavor when fermented. It's wonderfully refreshing and the radish is crispy and crunchy, the apple making it naturally, mildly sweet.
So that’s going to wrap this up for this exceptional food water kimchi recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
