The very wanted kimchi for hot season in Korea, the summer kimchi made with young cabbage & radish offers refreshingly light and delicious flavor. They are easy and quicker to make than the traditional cabbage kimchi. It also contains more liquid than usual of its kind, it is important to enhance the flavor of its juice. A secret to make the best tasting kimchi is in the type of water you are using. The mineral in the artesian water deepens the flavor during the fermentation process. The crunch texture of this summer kimchi adds the extra. Since it contains more liquid than usual cabbage kimchi, try adding this them into your bibimbap or noodle bowls. The crunch texture is irrisistable and so delicious! Please check out my YouTube Video for the tutorials.
What is summer kimchi?
In the hot summer season in Korea, people often make a batch of quick kimchi with young cabbage and/or radish. They are usually lighter and offers refreshing taste. The summer kimchi tends to have more liquid than usual cabbage kimchi. The crunch texture brings coolness as well. It is also quite common to add the summer season kimchi into bibimbap or cold noodle bowls.
What is Artesian Water?
Artesian water is a specific type of free-flowing, spring water that comes from underground wells. Unlike traditional wells which require a pump, water in artesian wells moves to the surface naturally due to pressure.
Why Artesian water is good for making Kimchi with?
The artesian water is the type of water that the human body is designed to consume. It contains natural minerals that are just right for our health and it is good for making any food that requires fermentation. The minerals in the Artesian water help deepens the flavor of kimchi during the fermentation process.
Another tip for making good Kimchi
Kimchi needs a very small amount of carbs to feed the good bacteria. Typically rice flour or cooked rice is used for that purpose. Try cooked potato with this recipe. Potato works great on this type of kimchi as well. Make sure to use plain cooked potato, though. Seasoned mashed potato will ruin your hard work.
Other Kimchi Recipes
- 2 bunches young radish, cleaned
- 2 bunches summer cabbage, cleaned
- 1/2 cup Korean coarse sea salt
- 1/2 large onion, diced
- 1 Korean pear, peeled and diced
- 7 garlic cloves
- 3/4-inch ginger
- 2 tbsp cooked potato
- 2 cups artesian water
- 5-6 fresh red chilies, diced
- 4 tbsp Korean chili flakes
- 2 tbsp shrimp sauce
- 3 tbsp anchovy sauce
- Rinse the radish and the cabbage a couple of times. Put a small portion of greens in a large bowl, sprinkle 2 tablespoonful of salt over. Add more greens and sprinkle more salt. Repeat the layer until you finish all the greens and salt. Let them soak for 1 hour. Turn the greens the other way once during the soaking time.
- Rinse the green 2 times and put in a colander to drain the excess water. Set aside.
- In a blender, process onion, garlic, ginger, pear, potato, and 1 cup of artesian water until smooth. Add the fresh chilies and pulse 3-4 times until you see the small pieces of chilies.
- Pour the chili puree into a mixing bowl, add the Korean chili flakes, shrimp sauce, and the anchovy sauce; mix well.
- Add the greens into the mixing bowl and toss well. Put the kimchi in an airtight container. Add the 1 more cup of artesian water in the mixing bowl to rinse out the seasoning residue and pour that water back into a Kimchi container. Close the lid and let the kimchi sit on room temperature for 1 day and store in the fridge for 3-4 days to ferment. This kimchi will last up to 1 month in the fridge.