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

Ingredients (12)

  • 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


  1. Brine Mix all the brine ingredients in a large pitcher or 1 gallon jar.
  2. 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.
  3. 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.
  4. 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.
  5. Peel the Nashi, quarter it, and cut in 1/8 inch thick slices. Add to top of mixing bowl.
  6. Trim the hard top from the garlic then thin slice from top to bottom. Add to top of mixing bowl.
  7. 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.
  8. 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.
  9. Toss all ingredients in the mixing bowl until well mixed.
  10. 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.
  11. Close jars and shake gently to mix then let stand at room temperature for at least 24 hours.
  12. Refrigerate and serve cold.