Fruit Water Kimchi – Sand Lance Fish Sauce Adds Depth

Steps

1. 1

   In a large bowl, mix 2L of water, 100ml of soju, and 100ml of vinegar. Add the green onions, pears, apples, and tangerines and soak for 5 minutes.

2. 2

   Dice 1 peeled pear, 1/4 of a radish, and 1/8 of a beet. Slice the 2 apples.

3. 3

   Slice the remaining pear. Peel the garlic and tangerines. Tear or cut half a bunch of green onions and half a baby napa cabbage into bite-sized pieces.

4. 4

   Blend the diced pear, radish, beet, whole garlic cloves, and 500ml of water in a blender.

5. 5

   In a large bowl, dissolve 5T of sea salt in 2L of water. Add 100ml of plum extract, 100ml of soju, and 5T of sand lance fish sauce to complete the brine.

6. 6

   Strain the blended mixture through a fine mesh strainer or cheesecloth and squeeze out the juice into the brine.

7. 7

   Add the baby napa cabbage, green onions, sliced pear, apple, and tangerine to the brine. Close the lid, leave at room temperature for 2 hours, then refrigerate.