Napak Kimchi (Water Kimchi)

    Ann Lee

    Napak Kimchi (Water Kimchi)

    Napak Kimchi (Water Kimchi)


    1 person made this

    About this recipe: This is a watery kimchi that is good to eat during the hotter months.

    Ann Lee Washington, United States

    Serves: 10 

    • 1/2 medium size Napa cabbage
    • 1 tablespoon sweet rice powder (glutinous rice flour)
    • 1 teaspoon sea salt
    • ½ teaspoon Korean red pepper powder
    • 5 cups (1.25l) water
    • 6 cloves of garlic
    • 3 slices ginger
    • ½ Asian pear
    • ½ yellow onion
    • 3 green onions
    • 1 packet Splenda

    Prep:20min  ›  Cook:10min  ›  Extra time:50min  ›  Ready in:1hr20min 

    1. Cut the cabbage 2.5x3.5cm (1 x 1.5inch) size and wash well. Place in a medium bowl.
    2. Add salt and red pepper powder and let it sit for 1 hour.
    3. In a large pot, put the water and sweet rice powder (glutinous rice flour) boil 10 minutes let it cool.
    4. Put peeled pear, onion and green onions on the bottom of a .5 litre (half gallon) jar.
    5. Add the preserved cabbage in the jar.
    6. Add the garlic, ginger, Splenda and pour the sweet rice powder (glutinous rice flour) mixture over the cabbage.
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