Simple Water Kimchi-Style Pickles (Easy Japanese Fermented Vegetable Recipe)

Fermented foods and gut health can sometimes feel intimidating.

Many of my students tell me they're curious about fermentation but don't know where to begin. Traditional kimchi can feel too spicy, and making fermented foods from scratch often sounds like a big project.

I felt the same way when I first started.

That's why I love these Simple Water Kimchi-Style Pickles. They use vegetables you probably already have at home, along with rice-rinsing water that would normally be poured down the drain. No special equipment, no complicated techniques—just a gentle fermented side dish that naturally fits into your everyday cooking.

If you're new to fermentation, this recipe is the perfect place to begin.

Enjoy ♡

---

Simple Water Kimchi-Style Pickles (水キムチ)

Yield: Makes 1 medium jar (about 3–4 servings)

Prep Time: 10 minutes

Fermentation: Time: 1½–3 days

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, cut into bite-sized pieces

• ½ bell pepper, sliced

• Optional: carrot or daikon radish

Tip: Slice firm vegetables thinly and cut softer vegetables into slightly larger pieces.

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.

A Small Dish for Water Kimchi

Arita Kikyo-Edge Celadon Small Plate

A small, deep-sided dish for pickled vegetables with a little liquid.

Shop Arita Kikyo-Edge Celadon Small Plate

---

Let's Try Ichiju-sansai Together 🌸

These recipes add a different layer of texture and flavors to complement my seaweed rice. I hope you enjoy the medley of flavors:

🍚 Rice: Japanese Mixed Rice with Jako, Sesame & Seaweed

🍲 Soup (Ichiju): Basic Miso Soup

🥩 Main Dish (Shusai): Omurice

🥒 Side Dish 1 (Fukusai): Simple Water Kimchi-style Pickles

🥔 Side Dish 2 (Fukusai): Japanese Potato Salad

Some of my favorite Japanese meals begin with a simple bowl of rice. By adding a few flavorful ingredients, you can turn everyday rice into a special and filling dish.

Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy

---

Find your next meal

Explore the Recipe Index

Grilled Shio-Koji Salmon

Basic Miso Soup