Antioxidant Cabbage Kimchi
Napa Cabbage Kimchi Made with Special Cancer-Preventive Cabbage
This special kimchi is made with a unique cancer-preventive cabbage, a hybrid of turnip and napa cabbage. It’s packed with health benefits and offers a delightful crunchy texture and rich, savory flavor.
Kimchi Ingredients- Cancer-Preventive Napa Cabbage: 2 heads
- Water: 7 cups (approx. 1.4L)
- Coarse Sea Salt: 7 Tbsp (approx. 70g)
- Radish: 1/4 medium (approx. 200g)
- Scallions: 1/2 bunch (approx. 50g)
Kimchi Seasoning Ingredients- Red Pepper Flakes (Gochugaru): 3 cups (approx. 300g)
- Broth: 2 cups (approx. 400ml)
- Cooked Sweet Potatoes: 2 medium
- Rice Syrup (Ssal Jocheong): 5 Tbsp (approx. 50ml)
- Mullein Root Syrup (Yugeunpi Jocheong): 2 Tbsp (approx. 20ml)
- Ginger Syrup: 3 Tbsp (approx. 30ml)
- Minced Garlic: 1 Tbsp (approx. 15g)
- Salted Fermented Shrimp (Saewoojeot): 3 Tbsp (approx. 45g)
- Pear: 1/4 medium (approx. 50g)
- Onion: 1/2 medium (approx. 50g)
- Dried Red Chilies: 2 pcs (adjust to taste)
- Plum Extract (Maesil Extract): 2 Tbsp (approx. 30ml)
- Fish Sauce (Anchovy or Pollack Roe): 2 Tbsp (approx. 30ml)
- King Crab Low-Sodium Soy Sauce: 1 Tbsp (approx. 15ml)
Broth Ingredients- Water: 1L
- Dried Anchovies (for broth): 1 cup (approx. 50g)
- Dried Kelp (Dashima): 1 piece (10cm x 10cm)
- Apple: 1/2 medium
- Red Pepper Flakes (Gochugaru): 3 cups (approx. 300g)
- Broth: 2 cups (approx. 400ml)
- Cooked Sweet Potatoes: 2 medium
- Rice Syrup (Ssal Jocheong): 5 Tbsp (approx. 50ml)
- Mullein Root Syrup (Yugeunpi Jocheong): 2 Tbsp (approx. 20ml)
- Ginger Syrup: 3 Tbsp (approx. 30ml)
- Minced Garlic: 1 Tbsp (approx. 15g)
- Salted Fermented Shrimp (Saewoojeot): 3 Tbsp (approx. 45g)
- Pear: 1/4 medium (approx. 50g)
- Onion: 1/2 medium (approx. 50g)
- Dried Red Chilies: 2 pcs (adjust to taste)
- Plum Extract (Maesil Extract): 2 Tbsp (approx. 30ml)
- Fish Sauce (Anchovy or Pollack Roe): 2 Tbsp (approx. 30ml)
- King Crab Low-Sodium Soy Sauce: 1 Tbsp (approx. 15ml)
Broth Ingredients- Water: 1L
- Dried Anchovies (for broth): 1 cup (approx. 50g)
- Dried Kelp (Dashima): 1 piece (10cm x 10cm)
- Apple: 1/2 medium
Cooking Instructions
Step 1
First, carefully clean the napa cabbage and cut it into 6-8 large wedges. Prepare the brining solution by mixing 7 cups of water with 7 tablespoons of coarse sea salt. Ensure the salt is well dissolved. The saltiness of the brine is crucial for proper cabbage preservation.
Step 2
Submerge the cabbage wedges into the saltwater, starting with the root end. Sprinkle coarse sea salt between the leaves to ensure even salting. Let the cabbage brine for about 4-6 hours, flipping them halfway through to ensure all parts are evenly salted and softened.
Step 3
Prepare the broth for the kimchi seasoning. In 1L of water, add dried anchovies, kelp, and half an apple. Simmer for 10-15 minutes to extract a rich broth. Remove the solids and let the broth cool completely. You can enhance the broth’s flavor by adding other ingredients like dried pollack heads or radish.
Step 4
Combine the cooled broth with the remaining seasoning ingredients. Blend everything in a mixer until smooth. This includes the pear, onion, dried chilies, minced garlic, salted fermented shrimp, plum extract, fish sauce, and king crab soy sauce. Blending thoroughly helps meld the flavors.
Step 5
In a bowl, combine the red pepper flakes with rice syrup and mullein root syrup. The syrups add a subtle sweetness and gloss to the kimchi, while the mullein root syrup contributes a unique aroma. Add the blended seasoning mixture to the red pepper flakes and mix well to create the final kimchi paste. If the paste is too thick, add a little more of the prepared broth to reach your desired consistency.
Step 6
Once the cabbage is sufficiently brined, rinse it thoroughly under cold running water 2-3 times. Make sure to wash away all the salt from between the leaves to prevent the kimchi from becoming overly salty.
Step 7
Drain the rinsed cabbage thoroughly by placing it cut-side down on a colander. Let it drain for about 30 minutes to an hour. This step helps the seasoning adhere well to the cabbage and prevents the kimchi from becoming too watery.
Step 8
Julienne or cut the radish into bite-sized pieces, according to your preference. Ensure the radish pieces are relatively uniform in size for consistent texture throughout the kimchi.
Step 9
Trim the scallions and cut them into approximately 2-3 cm lengths. Cutting them into manageable pieces will make mixing and packing the kimchi easier.
Step 10
Add the julienned radish and cut scallions to the kimchi seasoning paste. Gently mix them together to coat evenly. Be careful not to mash the vegetables, preserving their fresh crunch.
Step 11
Spread the kimchi paste generously onto each leaf of the drained cabbage wedges, ensuring that the seasoning reaches the stems. Pack the seasoned cabbage tightly into a kimchi container, and top with any remaining radish, scallions, and seasoning.
Step 12
Your homemade cancer-preventive cabbage kimchi is ready! While it’s delicious to eat immediately, allowing it to ferment at room temperature for a day before refrigerating will develop a deeper, more complex flavor. Enjoy your delicious and healthy kimchi!
