Minari-mul-kimchi (Water Dropwort Water Kimchi)

Ingredients

Equipment Needed

• •2-liter glass jar or small onggi with lid
• •Large bowl for washing greens
• •Small saucepan
• •Clean tongs

Instructions

1. 1

   Wash the minari

   Trim away tough root ends and any yellow leaves from the minari. Wash it in a large bowl of cold water, lifting the stems out so grit stays behind, then repeat two or three times until the water is clear. Cut the stems and leaves into 2-inch lengths. Minari grows where mud and water meet, so this washing is not fussing. It is the dish.

   If the stems are thick, split them lengthwise. The brine enters cleanly and the bite stays crisp.
2. 2

   Salt the radish

   Put the radish matchsticks in a bowl and toss with 1 tablespoon fine sea salt. Let them stand 25 minutes, turning once halfway through, until the radish bends slightly and gives off a little liquid. Do not rinse. The radish needs this first salting so it stays crisp and seasons the brine from inside, not only on the surface.

3. 3

   Cook the paste

   Whisk 1 tablespoon sweet rice flour with 1/2 cup water in a small pot. Cook over medium-low heat, stirring, until it turns slightly glossy and lightly thickened, about 3 to 4 minutes. Cool completely. This small paste feeds fermentation and gives the brine a soft body; too much makes water kimchi cloudy and heavy.

4. 4

   Make the brine

   In a large bowl, stir 6 cups water with 2 tablespoons fine sea salt, 1 tablespoon sugar, the cooled rice-flour paste, and maesil-cheong if using. Stir until dissolved, then taste. It should be cleanly salty, a little sweeter than you expect, and not harsh. The vegetables will dilute it, and fermentation will sharpen it.

5. 5

   Pack the jar

   Put the salted radish and its liquid into a clean 2-liter glass jar or small onggi. Add the pear, scallions, chilies if using, garlic, and ginger. Add the minari last, tucking it in loosely rather than crushing it. Pour the brine over everything, leaving about 1 inch of headspace. Press gently so the vegetables sit under the liquid.

6. 6

   Ferment briefly

   Cover the jar loosely and leave it at cool room temperature, 18 to 21 C, for 18 to 24 hours. Open once to release gas and press the vegetables back under the brine with clean tongs. When the brine smells lightly sour and tastes brighter than yesterday, move it to the refrigerator. Warm rooms work faster, so taste after 12 hours if your kitchen is above 23 C.

   Use clean utensils every time. Water kimchi is mild and open-tasting, which means dirty hands or a dirty spoon announce themselves quickly.
7. 7

   Serve cold

   Chill at least 4 hours before serving. Ladle both vegetables and brine into small bowls, giving each person some radish, minari, and a little clear broth to sip. Eat within 7 days, while the minari still tastes green and the radish still snaps under the teeth.

Chef Tips

• •Buy minari with crisp hollow stems, lively leaves, and no sour smell. If the bunch is limp, no brine will bring it back. Technique first, but the market still gets a vote.
• •Do not add gochugaru. This is a clear mul-kimchi, and the point is the green scent of minari and the clean bite of radish. Let it taste like itself.
• •A glass jar is perfectly acceptable for a modern kitchen. Onggi breathes beautifully, but the core work is salting, clean brine, and careful fermentation, not pretending every apartment has a fermentation yard.
• •The safe corner to cut is the vessel: glass instead of onggi. Do not cut the washing, the radish salting, or the cooling of the rice-flour paste.

Advance Preparation

• •The kimchi is best started the day before you want to eat it. It needs 18 to 24 hours at cool room temperature, then at least 4 hours in the refrigerator.
• •After refrigeration, eat within 7 days for the cleanest flavor and best texture. The brine will continue to sour, and the minari will soften after that.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)