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Refreshing Summer Kimchi: Cabbage Water Kimchi Recipe

reply 0 hit 34 date 25-08-13 21:04

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This content was created with support from the Dietary Education Classroom.

With this year's extreme heat, many people must be struggling. So, I've prepared a simple summer kimchi recipe that you can enjoy chilled.

When managing your diet, you might often cook with cabbage because it's easy to digest. Here's a healthy and refreshing side dish for summer: a cabbage water kimchi recipe.

Taking a cool bowl of this kimchi from the fridge is a great way to beat the heat.

You can make it with ingredients you already have at home. It features cabbage and radish, making it a refreshingly crunchy treat.

If you're tired of cooking in the heat, try this easy summer side dish: cabbage water kimchi.

It's so refreshing after fermentation!

Thumbs up!

It’s so easy on the stomach, highly recommended!

As many of you know, cabbage is one of the top 3 longevity foods selected by Time Magazine.

It's rich in Vitamin U, which is beneficial for tired stomachs in the summer. If you're planning to make summer kimchi, try this cabbage water kimchi recipe.

Let's make delicious summer kimchi with cabbage, a vegetable known to be good for our bodies!

Let's get started!

(Recipe reduced for 10 servings)

Ingredients:

Cabbage: 500g

Radish: 150g

Anchovy sauce: 20g

Green onion: 50g

Red chili pepper: 30g

Celery: 50g

Flour Paste:

Water: 100g

Flour: 50g

Seasoning:

Red pepper powder: 20g

Minced garlic: 10g

Sugar: 10g

Salt: 1g

Water: 2000g

* This recipe is based on the aT Dietary Education Classroom and has been reduced to 10 servings.

Refer to the recipe below!

I referenced the Dietary Education Classroom recipe for the cabbage water kimchi I made this time. They provide various recipes, nutritional information, allergy information, and functional benefits information.

Many parents are probably worried about planning meals every day during the kids' summer vacation.

I also tried to plan nutritious meals for my third child, Somi, during her week-long daycare vacation, but I was still concerned about whether I was meeting her nutritional needs.

If you visit the Dietary Education Classroom, you can find recipes with nutritional information, just like the food served in school lunches, making it easier to plan nutritious meals.

Recipes are provided in detail for 1 serving or 100 servings. I reduced it to 10 servings for this recipe. You can adjust as needed.

The nutritional analysis for this dish is as follows:

Energy: 43.6kcal

Protein: 2g

Fat: 0.5g

Calcium: 57.6mg

Sodium: 64mg

Iron: 2mg

Vitamin A: 251.9R.E

Vitamin C: 13.4mg

Vitamin B2: 0.1mg

They also provide recommended meals along with the nutritional information. They suggest that multigrain rice, soybean paste stew with snails, bulgogi (Korean BBQ beef), zucchini stir-fried with salted shrimp, cucumber salad, and assorted wraps go well with it.

I was always amazed at how nutritious the daycare meals looked, but visiting the Dietary Education Classroom showed me how to plan meals with well-balanced nutrition.

Don't forget to check out the various event announcements!

Now, let's prepare some summer side dishes!

1. Slice the cabbage and radish

Slice the cabbage into 4x4cm pieces. Just think of a size that's easy to scoop up and eat with a spoon.

Slice the radish thinly into 3x3x0.5cm pieces. This makes it easier to eat, especially for children.

Adding both cabbage and radish makes it twice as refreshing and delicious.

2. Slice the green onions and red chili peppers

Slice the green onions into 4cm lengths and dice the red chili peppers for added color.

Celery is also added here. Slice it into similar sizes. I didn't have any, so I skipped it.

3. Marinate in anchovy sauce

First, place the sliced cabbage and radish in a bowl. Then, add the anchovy sauce, mix well, and let it marinate for 10 minutes.

4. Make flour paste

First, make the flour paste in a pot.

Dissolve the flour in cold water and heat it until it thickens.

Let it cool, then season it.

5. Season

Add minced garlic, red pepper powder, salt, and sugar to the cooled flour paste.

Add water and mix well. The broth is now complete.

6. Pour over the prepared ingredients to finish

Pour the broth over the ingredients marinated in anchovy sauce.

Store it in the refrigerator and let it ferment for about 2 days before eating.

I let it sit at room temperature for about a day and then put it in the kimchi refrigerator to enjoy it. It was fresh and delicious.

Adding sliced apples or pears can further aid digestion. When adding celery, include the leaves as well. Water dropwort (minari) can be used as a substitute vegetable.

They tell you all these detailed tips, making it so convenient.

With approximately 20kcal per 100g, it's low in calories, making it suitable for a diet. It is also rich in antioxidants, which can reduce inflammation in the body and promote blood vessel health. Try making summer kimchi at home!