Simple! Water kimchi fermented food Actually ◯ times more lactic acid bacteria

Actually the strongest fermented food

Your favorite vegetables 👌🏻

Simple! Water kimchi

Up to 20 times more lactic acid bacteria than red kimchi

Super light and watery

You can eat it like a salad

The juice of this vegetable

It's cold noodle soup

Please try to make it

■ Materials (about 1L)

Favorite vegetables such as Chinese cabbage and radish 400g ~ 500g

Apples... 1 / 4 (shredded)

Garlic... 1 clove (crush)

Ginger... a little (shredded)

Green pepper or red pepper: 1 (sliced or can be omitted)

Water... 1 L

Salt... 2 tsp (about 10 g)

Sugar... 2 teaspoons (about 5 g)

Rice water: 100-200ml (if available)

How to make

① Wash vegetables well and drain. Chinese cabbage will be sweet if you use the core part. You can cut vegetables as you like.

② Mix water, salt and sugar (rice water) to make pickled juice, put vegetables and flavored vegetables in a clean storage container and pour.

③ Ferment at room temperature (6 to 12 hours in summer / 12 to 24 hours in winter). When it becomes slightly sour, transfer it to the refrigerator and it is ready to eat in 1 to 3 days.

☺️ Grandma

It took a long time to get more sour than usual

💡 storage

Refrigerate for 1-2 weeks (use clean chopsticks)

💡 clear soup

Flavored vegetables (garlic, ginger, apples) are put in a tea pack, and when the scent comes out, it is good to pull it out immediately

Summer: 3-6 hours / Winter: 10 hours

Of course, it can be pickled

You can eat without problems

💡 taste adjustment

If the acidity is strong... Add a little cold water

If the fermentation is weak... Add a pinch of sugar to extend the room temperature time a little

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☝️ 3 recommended ways to use soup

"Complete seasoning liquid" with taste + vegetable flavor

Reuse is best for applications that do not heat

① Cold noodle soup (for one cup, combination that does not fail)

■ Materials

Soup... 200 ml

Cold or ice water... 100 ml

1 / 2 teaspoon of white soup stock or chicken glass soup (granules)

Sugar: a pinch (fermented acidity)

Salt... a little to taste

Sesame oil: a few drops (can be added or omitted)

Vinegar: a few drops if necessary (only when the acidity is weak)

② Chilled soup / Instant cold soup

■ Materials

Soup... 200 ml

Cold water: 100 to 150 ml

White soup stock or light soy sauce: 1 / 2 to 1 teaspoon

Sesame oil... a few drops

Chilled soup for summer with cucumber, tomato and myoga

③ Dressing sauce (for namul and cold dishes)

■ Materials

Dipping soup... tablespoon 3

Vinegar: 1 / 2 tsp (when you want acidity)

Sugar: a pinch (rolled out)

Sesame oil... 1 / 2 tsp

→ Just mix with bean sprouts, steamed chicken and wakame seaweed

☝️ finished soup into ice cubes

You can use it as it is as a cold noodle or cold soup

☝️ water Vegetables used for kimchi

Standard and Recommended Vegetables

Radish

Chinese cabbage

Cucumber

Cabbage

Carrot

Vegetables that add color and accent

Paprika (red, yellow)

Leek

Seri

onion

small green onion

Ingredients that enhance the taste of soup

Apples and pears

Garlic, Ginger

Green pepper, red pepper (dried thread pepper is also acceptable)

☝️ water kimchi point

If you cut vegetables into thin squares (1-2 cm wide, 2-3 mm thick) called "Nabaku Sorigi," they will be pickled quickly and the texture will improve.

Pickling soup: Using rice water (or melted rice flour) will be a nutrient source for lactic acid bacteria, and fermentation will proceed smoothly and finish deliciously.

Aging: Ferment at room temperature for 1-2 days and then cool in the refrigerator to make it delicious.

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