Simple Water Kimchi-Style Pickles
- Miwa
- 11 hours ago
- 2 min read
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.
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