Grandma's Refreshing Watermelon Kimchi: A No-Cook Summer Delight
Some people feel a meal isn't complete without soup or stew, that only a broth-filled dish can truly satisfy their appetite. My grandfather is definitely one of those people.
But in this sweltering heat, it's so hard to stand in front of the stove and cook something! Even the air conditioner feels useless, and cooking becomes a chore.
That's why Grandma has been making *mul-kimchi* (water kimchi) all summer long.
She's been filling the table with no-cook soups like *yeolmu mul-kimchi* (young radish water kimchi), napa cabbage *mul-kimchi*, and chilled cucumber soup.
My grandfather might be a little disappointed that he's not getting his hot soups, but we're ignoring his wishes for this summer at least!
Today, I tried making *mul-kimchi* using watermelon.
Among the apple watermelons planted in the garden, there was a pretty big one we hadn't found.
It was a little disappointing that the rind was too thin to use, but it was perfect for the kimchi broth.
This is a cabbage and watermelon *mul-kimchi*.
The color of the broth alone makes you feel refreshed!
It's sweet and cool, and it tastes great.
Using cabbage makes the process simple, and the crunchy texture of the cabbage is fantastic.
Cabbage Watermelon Mul-Kimchi Recipe
Cool and Sweet Watermelon Water Kimchi
Ingredients:
- 1/2 head of cabbage
- 1 small watermelon
- 1 cucumber
- 1 onion
- 1 red onion
- 5 dried red peppers
- 3 green chili peppers
- Some green onions
- 1/2 red bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons salted shrimp
- 2 tablespoons roasted salt
- Sea salt (for salting the cabbage)
Instructions:
1. Salting the Cabbage
Remove the thick core from the cabbage. Cut into bite-sized pieces.
Sprinkle with 1 cup of sea salt and pour 2 cups of water over it. Mix well, top to bottom. Let it sit for about 30 minutes, then rinse and drain.
2. Preparing the Cucumber
This step is optional, but I added it to make it look prettier.
Cut the cucumber into 6-7cm lengths. Use a round tool to hollow out the inside. Sprinkle lightly with sea salt.
Cut the red onion, green onions, red bell pepper, and green chili peppers into the same size as the cucumber.
Rinse the salt off the cucumber. Fill the hollowed-out cucumbers with the sliced red onion, green onions, green chili peppers, and red bell pepper.
3. Making the Watermelon Kimchi Broth
Scoop out the watermelon flesh and blend it in a blender.
If using a watermelon with a thick rind, remove only the outer skin, slice thinly, and use it to salt with the cabbage.
My watermelon had a thin rind, so I skipped this step.
Slice 1 onion and 5 dried red peppers into appropriate sizes. Add minced garlic, minced ginger, and 1 cup of plum extract and blend.
Combine with the blended watermelon. Use a fine sieve or cheesecloth to strain. Add 3 tablespoons of salted shrimp and season with roasted salt to taste.
4. Assembling the Cabbage Watermelon Kimchi
Place the cabbage and the leftover cucumber filling ingredients in a kimchi container. Add the stuffed cucumbers.
Pour the broth over it, and the cabbage watermelon *mul-kimchi* is complete!
When serving, cut the cucumbers into bite-sized pieces.
To enjoy the cabbage watermelon *mul-kimchi*, chill it in the refrigerator.
It's a slightly different *kimchi* from the usual *mul-kimchi*, wouldn't you say?
This is a cabbage watermelon *mul-kimchi* made by adding unique ingredients to traditional *mul-kimchi*.
It's a special treat that stimulates the appetite and quenches thirst on a hot summer day.
Cabbage watermelon *mul-kimchi* is delicious just to drink the broth.
The crispness of the cabbage also makes it a special side dish for rice. The colors are so pretty too!
Thank you for joining me at Grandma's table today!
Wishing you all good health as we eagerly await a cool breeze. ^^
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