Another type of water kimchi with just a hint of spice.

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  • Yield: 1 gallon
  • Total: 24 hours +
  • Active: 1 hour

Ingredients (11)

  • 1 small to medium Daikon radish
  • 1 small “White” Napa cabbage (young Napa or Napa without the outer green leaves)
  • 4 tablespoon kosher or sea salt
  • 1 bunch spring/green onion
  • 10 to 12 cloves fresh garlic, peeled
  • 1 inch fresh ginger, peeled
  • 3 fresh red chili peppers


  • 1/4 cup kosher or sea salt
  • 2 tablespoon fine ground red chili pepper
  • 3 quarts water


  1. Peel, wash, and cut the radish into roughly 1 inch by 1 inch by 3/4 inch pieces (the pieces should be slightly less deep than wide)
  2. Remove outer green leaves (if present) from the Napa cabbage and cut the “heart” in half from top to bottom. Remove and discard any solid material at the bottom of the cabbage then cut the “white” leaves into roughly 1 inch by 1 1/2 inch pieces
  3. Place the cut Daikon and Napa into a large mixing bowl, add the salt and mix well. Let stand for about thirty minutes then rinse in cold water.
  4. Trim the green onions, rinse, and remove the green (use the green parts in another dish). Slice the remaining “white” portions in half (quarters if large), from top to bottom.
  5. Thin slice the garlic cloves from top to bottom.
  6. Finely shred the ginger.
  7. Cut the peppers in half, remove the seeds, then sliver.
  8. Add onion, garlic, ginger, and pepper to the radish/cabbage and mix well. Place into a large sealable container.
  9. Brine Put water and salt into a large pot, bowl, or jar and shake/stir well. Place ground red chili pepper into the center of a clean, lint free cloth, then place a chop stick, spoon, or other utensil on the cloth. Form a sack or pocket over the pepper and wrap the end of the cloth around the utensil, forming a rough spoon. Gently stir the cloth wrapped pepper through the brine until the brine is tinted a pale to medium red color. Remove the cloth and discard the pepper.
  10. Final Mix Pour the brine over the vegetables and let stand at room temperature, protected from direct sunlight, for at least six hours (up to 24 hours), then refrigerate. Serve cold in a small bowl as part of a ban chan array.