Kimchi Watercress Recipe
This kimchi watercress recipe draws inspiration from both traditional Korean methods and creative adaptations. It’s simple, uses easy-to-find ingredients, and adds unique flavor and texture.
Ingredients
- 2 tablespoons sweet rice flour or all-purpose flour
- ½ cup water
- 2 bunches scallions cleaned and trimmed
- 2 teaspoons kosher salt
- 1 bunch watercress thick stems removed
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2-3 tablespoons Korean pepper flakes or ½ teaspoon crushed red pepper flakes + ⅛ teaspoon smoked paprika
- 2 teaspoons brown sugar
- 1 teaspoon coarse salt e.g., Maldon or fleur de sel
Instructions
Make the Flour Paste:
- Whisk together the flour and water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens like glue (about 2 minutes). Let cool.
Prepare Vegetables:
- Cut scallions into 1–2 inch lengths and toss with 2 teaspoons of kosher salt. Let sit for 20 minutes, then drain any accumulated liquid.
- Tear watercress into bite-sized pieces.
Mix Ingredients:
- In a large bowl, combine scallions, watercress, garlic, ginger, pepper flakes, sugar, and coarse salt. Mix with gloved hands, gradually adding the flour paste until well-coated. Adjust seasoning to taste.
Fermentation:
- Pack the mixture into glass jars, leaving about ¾-inch headspace. Seal tightly and ferment at room temperature for 2 days, flipping the jars every 12 hours to distribute liquids.
- Open the jars daily to release gas pressure. After 2 days, refrigerate and allow at least 5 days for optimal flavor.
- This kimchi will stay fresh for a month in the fridge and can be eaten at any stage of fermentation.