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Food & Home

Water Kimchi

Caroline Hwang

“In the hot summers, the sweet and sour brine is sipped with a spoon to keep us cool.”

Makes ½ gallon

1 pound Korean white radish or daikon, cut into 2-inch pieces + radish greens, roughly chopped

½ pound napa cabbage, cut into 2-inch pieces

2 tablespoons coarse salt

2 teaspoons sugar

2 teaspoons sweet rice flour

½ small Asian pear, quartered and core removed

3 garlic cloves, peeled

2-cm knob of fresh ginger, peeled

1 serrano chili, thinly sliced

2 scallions, cut into 1-inch pieces

1. Combine cut radish, radish greens, and Napa cabbage with coarse salt and sugar in a bowl and let sit for 4 hours. Drain, saving liquid.

2. Whisk rice flour with ½ cup of water over low heat until a thick paste is made.

3. 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. Transfer to a fermentation crock or large jar. Add 4 ½ cups of the reserved liquid.

4. Let sit at room temperature for 2-3 days in a cool, dry place. Taste and add more salt, if necessary.

5. Transfer to the fridge, where it can be stored for up to one month.