Korean water kimchi

Name: Korean water kimchi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 300 g Water radish; 50 g Carrot; 50 g Cucumber; 50 g Apple; 30 g scallion segments; 50 g Garlic clove; 30 g Ginger; 40 g coarse salt; 30 g Chili powder; 60 g white sugar

A gentle, broth-style kimchi where crisp vegetables sit in a lightly salted, subtly sweet liquid scented with ginger, garlic, and chili. Cooler and milder than its fiery cousins, it is served chilled.

24 hrNewMedium Pickled & Preserved Pickle Mild Spicy

Instructions

1
Prepare all the ingredients.
2
Take a small pot, add water and bring it to a boil, then add coarse salt.
3
Add white sugar.
4
Stir evenly, bring to a boil, turn off the heat, and let cool for later use.
5
Smash the ginger and garlic cloves.
6
Put ginger and garlic into the tea bag.
7
Put chili powder into the tea bag.
8
Put the garlic and ginger pack and the chili powder pack into a storage box.
9
Wash and slice all the ingredients.
10
Put the chopped ingredients into the storage container.
11
Pour the cold sugar-salt water into the storage container.
12
Cover the storage container and put it in the refrigerator to chill overnight before eating.