Korean Sedum Water Kimchi
The brine has to cool completely before it is used. Boil 1.2 L water with 1 tbsp coarse salt and 1 tsp sugar, let it cool, and mix 200 ml of it with the Korean red pepper flakes, garlic, ginger, and anchovy fish sauce. Pour both liquids over the radish, pear, and scallion, fold in the briefly rinsed sedum gently at the end, and ferment at room temperature for 8 to 12 hours before refrigerating.
Quick answer
- Total time
- 515 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Chili flakes stirred into the brine and never strained out leave flecks of red through the pale, cool broth of this clear spring water kimchi.
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Shredded Korean pear sweetens the liquid gently, and 8 to 12 hours at room temperature give it a light, refreshing tang. Sedum, a small succulent spring green, gets only a quick swish in cold water, since long washing makes it grassy. It joins the jar last and is folded rather than pressed so its tiny leaves stay crisp. Because the ferment is short, the broth and greens are best eaten cold within a day or two, ladled over rice.
Ingredients
Instructions
- 1
Pick out yellowed leaves from 300 g sedum, quickly swish-wash in cold water, and drain in a colander.
- 2
Julienne 200 g radish into thin 3 cm strips, cut 120 g pear to match, and slice 60 g scallions into 4 cm lengths.
- 3
Bring 1200 ml water to a boil, dissolve 1 tbsp coarse salt and 1 tsp sugar, then turn off heat and cool completely.
- 4
Mix 200 ml of the cooled brine with 1 tbsp chili flakes, minced garlic, ginger, and 1 tbsp anchovy fish sauce to make seasoning liquid.
- 5
Put the radish, pear, and scallions in the container and pour in the seasoning liquid and remaining brine.
Add the sedum last and fold gently without pressing or kneading.
- 6
Ferment at room temperature for 8 to 12 hours for a light fizz, then refrigerate and serve chilled within 1 to 2 days.
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