Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
- Yield: 2 gallons
- Total: 1 + Day
- Active: 45 minutes
- 1 small daikon radish (1 to 1 1/2 lb)
- 1 white napa cabbage (young Napa or napa with green leaves removed, about 1/2 lb)
- 2 tablespoon salt
- 8 cloves garlic, peeled
- 1 nashi pear (Korean Pear/Asian Pear)
- 1 fresh red chili pepper
- 2 fresh green chili pepper
- 3 spring or green onion
- 2 quarts water
- 2 tablespoon salt
- 1 teaspoon sugar
- Brine Mix all the brine ingredients in a large pitcher or 1 gallon jar.
- Daikon Wash the daikon and trim top and bottom, removing any rootlets. Carefully quarter the radish from top to bottom, then cut in roughly 1/8 to 1/4 inch thick slices. Place in large non metallic mixing bowl.
- Napa Wash the napa in cold water and seperate any green leaves. Quarter cabbage from top to bottom and remove the solid mass at the root end. Cut into roughly 1 1/2 by 1 inch pieces and place into the mixing bowl with the daikon.
- Lightly sprinkle the Daikon and Napa with 1 tablespoon salt and toss, add the remaining salt and toss again. Let stand for at least twenty minutes.
- Peel the Nashi, quarter it, and cut in 1/8 inch thick slices. Add to top of mixing bowl.
- Trim the hard top from the garlic then thin slice from top to bottom. Add to top of mixing bowl.
- Wash peppers in cold water then remove stems, cut in half and remove seeds, then sliver from top to bottom. Add to top of mixing bowl.
- Trim top and bottom of the spring onion and wash in cold water. Cut into 1 1/2 inch sections and add to mixing bowl.
- Toss all ingredients in the mixing bowl until well mixed.
- Split in half and place in two 1 gallon glass jars (including any juices in the bowl) and add half the brine to each jar.
- Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
- Refrigerate and serve cold.