Young Radish Water Kimchi recipe - ingredients, nutrition and when to eat it
Young radish and napa cabbage are fermented in a clear, refreshing broth to make this summer water kimchi.
Young radish and napa cabbage are fermented in a clear, refreshing broth to make this summer water kimchi. Its crisp, clean flavor pairs well with rice, and it’s lovely on a hot day when you want to enjoy the broth too.
Side dishes · 30 minutes to cook
Nutrition (per 525g serving): 88.8 kcal · protein 5.7g · carbohydrate 17.3g · fat 0.7g · sodium 1159.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Young radish leaves bruise easily, so handle them gently when washing and mixing.
Tips: Fermentation time varies with room temperature. Once the broth starts to smell pleasantly tangy, refrigerate it.
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Ingredients (1 serving)
- Young radish — 150 g
- Young napa cabbage — 80 g
- Water — 250 ml
- Salt — 3 g
- Malt powder — 5 g
- Cooked white rice — 20 g
- Garlic — 1 clove
- Ginger — 2 g
- Green onion — 10 g