Simple Water Kimchi-Style Pickles

Fermented foods and “gut health” can sound complicated.

Many of my students tell me they're curious, but don't know where to start – spicy kimchi feels too strong, and sauerkraut is a bit much. I feel you!

I also started with very simple, gentle recipes that fit into my normal cooking flow.This water kimchi-style pickle is one of them: you use vegetables you already have, and rice-rinsing water you usually throw away. No special tools, no strict rules – just a light, quietly fermented side dish that supports your digestion.

I usually make this while I'm washing rice. It's not a “project”, just one small step in my everyday dinner routine.If you want to try fermentation without anything too strong or spicy, this is a soft first step☺　　

MIWA

<Simple Water Kimchi-Style Pickles/ 水キムチ>

▶ Makes 1 medium jar (about 3–4 servings)

Ingredients

Brine

• 2 cups rice-rinsing water (from the second rinse)

• 2 tsp sea salt

• 2 tbsp mirin or 1 tbsp honey

• 1 clove garlic, thinly sliced

• A small piece of ginger, thinly sliced

• (Optional) 1 small dried red chili

Vegetables

• 1 small cucumber, sliced

• 1 cup napa cabbage, bite-size

• ½ bell pepper, sliced

You can also add carrot or radish.

Firm veggies → slice thin / Soft veggies → a bit larger.

Instructions

1. Rice-rinsing water

• Wash your rice.

• Quickly pour out the first water.

• Add fresh water, gently rub the rice.

• Take 2 cups of this second milky water.(Cook the rice as usual – the rice is not used here.)

  
  

2. Make the brine

• Add rice-rinsing water, salt, mirin (or honey), garlic, and ginger to a small pot.

• Bring just to a gentle boil, then turn off the heat.

• Skim any foam, let cool completely.

3. Prepare vegetables

• Wash and cut all vegetables.

• Firm ones thin / soft ones bite-size.

4. Pack and ferment

• Put the vegetables into a clean jar.

• Pour in the cooled brine and add the chili if using.

• Make sure vegetables are mostly under the liquid.

• Close with a lid and leave at room temperature for 1.5–3 days, away from direct sun.

• When you see small bubbles and a light sour smell, move to the fridge.

• Chill at least half a day before eating.

  
  

How to Serve

• As a small side dish with rice and miso soup

• With noodles or grain bowls for extra crunch

• You can also sip a little of the brine like a light, savory “soup”

MIWA’s Tips

• Around 20–25°C (68–77°F) is ideal. Cooler rooms just need more time.

• If you're new to fermented foods, start with a small amount and see how you feel.

• If it smells off, looks strange, or has mold, don't eat it – trust your senses.

This pickle is great to be served in this tableware.

<MIWA’s recommendations♡>

-If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching.

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^