Side Dishes

Glasswort Water Kimchi with Orange & Yuzu

Name: Glasswort Water Kimchi with Orange & Yuzu
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 25 g Fresh glasswort (hamcho); 50 g Baby napa cabbage; 50 g Onion; 100 g Korean radish; 15 g Fish sauce (eo-ganjang); 50 g Orange juice; 30 g Yuzu marmalade (yuja-cheong); 15 g Vinegar; 15 g Sugar; 800 g Vegetable broth

함초김치

A refreshing kimchi of glasswort, baby napa cabbage, radish and onion lightly cured in fish sauce and steeped in a sweet orange-yuzu vegetable broth. Glasswort's natural salinity and the umami of fish sauce replace saltiness. Ready to eat after about 3 hours.

📝 Step-by-Step Instructions

Cut the glasswort into bite-sized pieces.

Glasswort Water Kimchi with Orange & Yuzu — step 1

Cut the cabbage, radish and onion into bite-sized pieces.

Glasswort Water Kimchi with Orange & Yuzu — step 2

Mix the orange juice and yuzu marmalade with the vinegar, sugar and vegetable broth to make the brine.

Glasswort Water Kimchi with Orange & Yuzu — step 3

Mix the glasswort, cabbage, radish and onion in a bowl and lightly cure with the fish sauce.

Glasswort Water Kimchi with Orange & Yuzu — step 4

Pour the brine over the cured vegetables.

Glasswort Water Kimchi with Orange & Yuzu — step 5

Ready to eat after about 3 hours.

Glasswort Water Kimchi with Orange & Yuzu — step 6

📊 Nutrition Facts (per serving)

49.1Calories (kcal)

11.2 gCarbs

0.7 gProtein

0.2 gFat

176.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.