Watery Kimchi

Name: Watery Kimchi
Cuisine: Korea
Ingredients: 1 lb (500 g) Chinese (Napa) cabbage, sliced; 1 medium daikon radish (8 oz/250 g), peeled and sliced into strips; 4 tablespoons sea salt; 8 cups (2 liters) water; 2½ tablespoons Korean chili powder; 1 clove garlic, minced; 1 teaspoon grated fresh ginger root; 2 teaspoons sugar, or to taste; 1 teaspoon salt, or to taste; 6–8 Korean watercress stems (minari), cut into short lengths; ½ nashi or other firm pear, peeled, cored and sliced; ½ nashi or other firm pear, peeled, cored and sliced; 1 onion, sliced; 2 green onions, white part only, cut into short lengths; 2 green onions, white part only, cut into short lengths; 1 red chili pepper, deseeded and cut into thin strips

Preparation info

Makes about
12 cups

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 lb (500 g) Chinese (Napa) cabbage, sliced
1 medium daikon radish (

Korea
Preserve
Vegan
Gluten-free

Method

Place the cabbage and radish in a bowl and sprinkle with the salt. Set aside for 15–20 minutes, tossing occasionally, then rinse well and drain.
Combine the water and chili powder in a pot and mix well, then strain into a large airtight container, discarding any undissolved chili powder. Add the garlic, ginger, sugar and salt to the chili water, and mix until t