How long does water kimchi take to ferment?

Water kimchi typically ferments for 2–3 days at room temperature before developing flavor. Taste from day 2 onward and refrigerate once it reaches your preferred tartness.

Can I use regular cabbage instead of savoy cabbage?

Yes. Napa cabbage or green cabbage work well, though savoy cabbage's tender leaves and natural sweetness are traditional and stay crispier during fermentation.

What does salted fermented shrimp add to water kimchi?

Saeu-jeot (salted shrimp) adds umami depth and a gentle briny funk. It's traditional but can be reduced or omitted for a milder flavor; fish sauce alone provides saltiness.

How should I store water kimchi?

Store in an airtight glass jar in the refrigerator for up to 2–3 weeks. The cold slows fermentation. Consume the brine as a refreshing drink or use it for soups.

Can I make water kimchi without fish sauce?

Fish sauce is a core ingredient that provides salty umami. For a vegetarian version, use extra saeu-jeot and salt, or substitute with soy sauce and sea salt, though the flavor will differ.

Water Kimchi (Mul Kimchi) Recipe

Name: Water Kimchi (Mul Kimchi) Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 large heads savoy cabbage; 1 cup salt; 1 white onion; 6 cloves garlic; 1 2-inch piece ginger; 1 tbsp salted fermented shrimp (saeu-jeot); 1/4 cup fish sauce; 3 green hot peppers; 8 cups water; 1 English cucumber; 1 large carrot; 1 medium daikon radish; 1 red apple; 2 green hot peppers, thinly sliced; 2 tbsp rice flour; MSG, to taste

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Water Kimchi (Mul Kimchi) Recipe | CookOS

Ingredients

2 large heads savoy cabbage
1 cup salt
1 white onion
6 cloves garlic
1 2-inch piece ginger
1 tbsp salted fermented shrimp (saeu-jeot)
1/4 cup fish sauce
3 green hot peppersoptional
8 cups water
1 English cucumber
1 large carrot
1 medium daikon radish
1 red apple
2 green hot peppers, thinly sliced
2 tbsp rice flour
MSG, to tasteoptional

16 Ingredients

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Instructions

1
Cut the cabbage into bite-sized pieces and place in a very large mixing bowl.
2
Generously salt the cabbage, toss to coat every piece, and let it sit for 30 minutes to wilt and draw out moisture.
3
While the cabbage is salting, prepare the broth base. In a blender, combine the quartered white onion, garlic cloves, and ginger.
4
Add the salted fermented shrimp and fish sauce to the blender.
5
Blend the mixture until smooth. Then, add 3 whole green hot peppers (if using) and blend again.
6
In a large bowl, pour about 7 cups of water. Strain the blended mixture through a fine-mesh sieve into the water, pressing on the solids to extract all the juice. Discard the pulp.
7
After 30 minutes, thoroughly rinse the salted cabbage with cold water to remove excess salt, then drain completely.
8
Prepare the rest of the vegetables. Slice the cucumber, carrot, daikon radish, and the peeled apple. Thinly slice the remaining 2 green hot peppers.
9
Add all the sliced vegetables and apple to the large bowl with the rinsed cabbage.
10
In a small saucepan, whisk together the rice flour and 1 cup of water. Bring to a simmer, whisking constantly, until a thin, smooth slurry forms. Remove from heat and let it cool slightly.
11
Pour the strained broth over the cabbage and vegetables. Then, strain the cooled rice flour slurry into the bowl as well.
12
Season with MSG to taste for enhanced flavor.
13
Using your hands, mix everything together thoroughly to combine.
14
Transfer the water kimchi and all of its liquid into a large, airtight fermentation container.
15
Seal the container and let it ferment at room temperature for 3 days.
16
After fermenting, move the container to the refrigerator. The kimchi is ready to be enjoyed and will keep for several weeks.