Preparation
3 minutes
Processing
30 minutes
Difficulty
Easy
Water spinach kimchi has a unique, delicious flavor that is sure to make your family meal more appealing. Today, let’s head to the kitchen and Điện Máy XANH will guide you on how to make this unique mixed salad!
Ingredients for Water Spinach Kimchi For 4 people
Water spinach 600 gr Carrot 2 pieces Daikon 2 pieces Green onion 3 stalks Korean chili sauce 1 tablespoon Vinegar 1 tablespoon Sugar 2 teaspoons Salt 6 teaspoons
How to choose fresh ingredients
How to choose fresh water spinach
- You should choose bundles of water spinach with tender tops, straight and elongated stems. The stems should be thick, and when you snap them with your fingers, a thin sap should flow out from inside. That indicates the water spinach is fresh and tastes very good.
- Do not choose water spinach with dark green leaves, shiny and smooth surfaces, and stems thicker than normal. These are plants that have been over-fertilized with nitrogen, and when cooked, they may turn an unappetizing dark green color.
How to choose fresh carrots
- You should carefully observe the color and shape of the carrots. Choose those that are bright in color, with smooth skin, and no signs of bruising or scratches. Sweet and tasty carrots usually have a moderate size, straight bodies, tapering towards the tail, with small cores, and feel firm when pressed.
- Do not choose soft carrots, those with scratched skins, or ones that are too large with thick cores. These are old carrots, bland in taste, low in nutrients, and will not be tasty to eat.
How to choose fresh white radishes
- You should choose radishes with intact outer skins, few scratches, and fresh tops. Sweet white radishes usually have a moderate size, neither too big nor too small, with elongated bodies tapering towards the tail.
- Avoid choosing white radishes with thick tails, wilted tops, and skins showing signs of bruising. These are radishes that have been harvested for a long time, and they will taste bland and no longer be fresh.
Tools needed
Non-stick pan, ladle, cutting board, tray, food container,…
How to make Water Spinach Kimchi
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Prepare water spinach
After purchasing water spinach, remove all the leaves and set them aside for another dish, then wash the stems thoroughly with cold water and let them drain in a basket. Next, place the water spinach in a small basin, add 6 teaspoons of salt, and marinate for about 1 hour.
Marinate until you see the stems have softened, then rinse them with cold water about 4 – 5 times to remove all the saltiness.
Tip: Marinating water spinach with salt will help the vegetable soften and absorb the seasoning better.
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Dry the water spinach
Evenly spread the water spinach on a tray or bamboo mat, then bring it out to sun-dry for about 3 hours. Dry until the stems are crispy and chewy again, then bring them inside, preparing for the kimchi making step.
Tip: Sun-dry for the suggested time to keep the water spinach crispy and chewy, and when making kimchi, it won’t release water.
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Preparing other ingredients
Peel 2 carrots and 2 white radishes, wash them clean with cold water. Then use a knife to cut them into small strands and set them aside.
Clean the green onions and cut them into pieces of suitable length.
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Making kimchi sauce
First, place a pan on the stove and turn on low heat. Then add 1 tablespoon of vinegar, 1 tablespoon of water, 2 teaspoons of sugar, and 1 tablespoon of chili sauce, then stir well to combine the ingredients. Cook the sauce mixture for about 5 – 10 minutes. When you see the sauce boiling and thickening, turn off the heat.
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Mixing and fermenting kimchi
Wait until the sauce cools down completely, then start adding the white radish, carrot, and green onions, and mix well with your hands. Continue adding the dried water spinach and mix thoroughly one more time.
Prepare a food container, place the water spinach kimchi inside, and seal the lid tightly, then ferment it in the refrigerator for about 3 days. After fermentation, you can take it out and enjoy!
Tip: If you don’t like leaving the stems whole, you can cut the dried water spinach into bite-sized pieces before mixing it with the sauce. Remember to ferment for the suggested time for the water spinach kimchi to taste good!
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Final product
The water spinach kimchi is a combination of crispy, chewy water spinach, carrot, and radish, harmoniously blended in a spicy, sour, fragrant sauce. This dish pairs well with fried foods, stews, or simply a hot bowl of instant noodles.
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So TasteVN has just guided you on how to make water spinach kimchi that is delicious and unique. Wish you success in making it and having a joyful meal with your family!
*Refer to the recipe and images from the YouTube channel Bà Mẹ Quê
