WITH WATERMELON RADISH
Korean Water Kimchi is traditionally served as part of a Korean meal as banchan (side dish) but recently, especially in more fancy restaurants, they are served almost as apértif – as a way to stimulate your appetite.
Korean Radish | Watermelon Radish Water Dropwort | Korean Pear Yellow Onion | Garlic Green Chili Peppers | Red Chilis Ginger | Green Onions Kimchi water Water Sea Salt Sugar
Peel and cut Korean radish into chunks. Peel and cut watermelon radish into slices. Core Korean pear and peel and cut yellow onion.
Wash and cut water dropwort. Discard leafy parts on top and also bottom thick stems that are too fibrous. Wash and take off stems from green and red chili peppers. Prepare fresh ginger slices and cloves of fresh garlic. Cut green onions Place all of the ingredients in a container.
Mix salt and sugar in water. Stir until everything is well dissolved. Pour salt sugar water on top of the Kimchi ingredients prepared in container. Water kimchi is now ready for fermentation. LEAVE at room temperature for 1 day. As it ferments, you will taste somewhat of a fizzy taste which is just so awesomely refreshing.
Did you make this? Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!
Need More Recipes?