Nabak kimchi (Summer water kimchi with watercress)


This is one of the water based kimchi which is so easy to make. You don’t need to brine vegetables too long as you are going to season as you add some water into it. One of typical ingredients for this recipe in Korea is a kind of herbal vegetable called ‘minari’. I’ve never seen it in a shop in England at all although I’ve seen something similar in a stream at the bottom of Devil’s dyke valley in Brighton. I did not want to try it out just in case…  * When I look it up in Wikipedia, it shows some information about it. Have a look. Korean minari in English

Minari grows in water or near stream in Korea and is used in many dishes such as minari namul, garnish in fish stew, garnish in water based kimchi etc… Why am I now talking about minari which I can not even get in the UK? Because I have made this water based kimchi called ‘Nabak kimchi’ with watercress instead of minari. A few days ago, I went to one of my local organic&health food shops in Brighton and got two bunches of organic watercress. They are normally quite deer but they were reduced on the day. Well, watercress grows in water as you guess and I thought it might be similar to ‘minari’ which also grows in water. My experiment for this vegetable swap was quite right. These two different vegetables at least have one common factor, living in water, which shapes their stem hallow. Most plants lives in water have similar features, too. That makes these vegetables much more crunch texture and add various texture and flavour to ‘water based kimchi’. Even though watercress in my kimchi does not have lots of flavour like minari but it certainly adds interesting texture into kimchi. Satisfying!

Watermelon kimchi


One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelon, you will leave lots of watermelon skin, too which we normally throw it away either to a compost bin or to  just an ordinary bin. I did the same until I made this watermelon kimchi.

My mum sometimes makes watermelon skin pickle which is my favourite banchan in summer, too. Last week, when I had lots of watermelon skin left, I thought that I could turn them into kimchi. When you peel the green outer layer of the watermelon, you can eat the whitish skin bit. It tastes like cucumber I suppose. I peeled it, chopped it and made it into kimchi by adding some actual watermelon juice into kimchi seasoning. I do not think I can keep this kimchi for long time as other Summer kimchi are not meant to be kept that long anyway. Quick to make it but proper Summery kimchi it is!

Sun dried mooli kimchi (Mu-malengee muchim)

Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea. You can eat mooli raw or cook. It can be a very good ingredient for making vegetable stock. It is one of main ingredients to make kimchi, too. Also there are so many different types of mooli kimchi. In English, it is called ‘mooli’, or ‘daikon'(Japanese word). The word in English, ‘mooli’ originally comes from ‘Hindi mūlī, from Sanskrit mūla ‘root’. origin of the word ‘mooli’ In Korean, we call it ‘mu’ or ‘muwoo’. I find it quite interesting. There are a few similarities between Hindi and Korean.

  1. Korean word for mooli : mu
  2. English word: mooli
  3. Hindi (Origin of English word for mooli): muli

Anyway, back to kimchi business!

When I saw good strong sunshine, I did not want to waste it. So I decided to dry some vegetables such as mooli. When you dry vegetable in sun, you might add some vitamin D into the vegetable. It also changes texture as water evaporates from it. It becomes quite chewy in a good way.

So I had some sun dried mooli made by British sunshine and made them into quick kimchi. In fact, we don’t call it kimchi in Korea. We call it rather salad than kimchi as it is not involved with fermentation. As soon as you make it, you can eat it straight away.




Asparagus kimchi


In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi!

My usual favourite way of eating asparagus was just par boiling them and eat them without any salad dressing at all. I am not a fan of salad dressing. I like asparagus with a hint of earthy flavour as it is a new shoot(spear) which comes out from soil directly.

A couple of weeks ago, when I went to a wholesale market, there were lots of British asparagus boxes filed up at the corner. It means it was asparagus season in England. I bought a box of asparagus as I was always tempted with seasonal stuff. When I came home with the box of asparagus, I realised that there were quite many spears in the box. Then I thought why not making them into kimchi! Kimchi is always a good way to preserve surplus vegetable. I never made asparagus kimchi before so why not? I’ve made this asparagus kimchi with a little bit of basic kimchi seasoning and kept this kimchi in the other kimchi brine. Even though asparagus was very fresh, they don’t seem to contain lots of water in them. If you use these kinds of vegetables(asparagus, broccoli, Brussel sprout etc…) for kimchi, it would be nice to add extra kimchi brine into it. Anyway, I made it and forgot about it for a week so. When I tasted one spear after one week, I was quite surprised to taste still fresh asparagus’ earthy flavour but definitely kimchi flavour in it, too. This will be another new way of eating asparagus for me!

*If you’d like to find out more information about British asparagus, have a look at this site which I’ve just found out. Useful information here, too. (