Crispy & Refreshing Cabbage Kimchi: An Easy Summer Delight
Summer Specialty Kimchi: Quick and Delicious Cabbage Kimchi Recipe
Beat the summer heat with this incredibly crisp and refreshing cabbage kimchi! It’s a perfect side dish when your appetite wanes. This recipe is simple enough for beginners and offers a delightful crunch. Enjoy it immediately for a fresh taste, or let it ferment slightly for a deeper, more complex flavor.
Kimchi Ingredients- 1/4 medium head of fresh cabbage
- 50g red cabbage (purple cabbage)
Salting the Cabbage- 2 Tbsp coarse sea salt
- 1.5 Tbsp vinegar
Making the Seasoning- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (or fish sauce)
- 1.5 Tbsp brown sugar
- 2 Tbsp plum extract (maesilcheong)
- A pinch of black sesame seeds (for garnish)
- 2 Tbsp coarse sea salt
- 1.5 Tbsp vinegar
Making the Seasoning- 3 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (or fish sauce)
- 1.5 Tbsp brown sugar
- 2 Tbsp plum extract (maesilcheong)
- A pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make this delicious cabbage kimchi. It’s best if they are washed and dried beforehand.
Step 2
Remove any tough outer leaves from the fresh cabbage. Then, chop it into bite-sized, rustic pieces. Avoid cutting them too small, as this will diminish the crisp texture. Slightly larger pieces are ideal.
Step 3
Slice the red cabbage (purple cabbage) into thick shreds, similar in size to the chopped regular cabbage. The vibrant color will make your kimchi look even more appealing.
Step 4
In a bowl, combine the chopped cabbage and shredded red cabbage. Add the 2 Tbsp of coarse sea salt and 1.5 Tbsp of vinegar. Gently mix them together. Let it salt for about 10 minutes. Afterward, rinse lightly under cold running water. It’s crucial to drain the water completely using a sieve, as excess water can make the kimchi taste bland.
Step 5
To the drained cabbage mixture, add all the seasoning ingredients: 3 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp anchovy sauce, 1.5 Tbsp brown sugar, 2 Tbsp plum extract, and a pinch of black sesame seeds for a nutty finish.
Step 6
Adjust the seasoning to your personal taste. You can add more or less gochugaru, anchovy sauce, or sugar to achieve your desired level of spice, saltiness, and sweetness. Make it slightly tangy or extra spicy – it’s up to you!
Step 7
Gently mix everything to ensure the seasoning is evenly distributed over the vegetables. Be careful not to mash the cabbage; mix lightly. Your crisp and flavorful cabbage kimchi is now ready!
Step 8
This cabbage kimchi is delicious to eat immediately without any fermentation. Its refreshing and tangy flavor is perfect for a summer meal. Alternatively, you can refrigerate it for about a day to allow the flavors to meld and deepen, offering a different, equally delightful taste experience. Enjoy it your way!
