Crisp and Refreshing Cabbage Kimchi
Make Delicious Cabbage Kimchi Easily! [Cool Foods]
With the rising price of napa cabbage, making kimchi can be quite a strain. That’s why I tried making a refreshing kimchi using cabbage, which is more budget-friendly. A video tutorial is also available at https://youtu.be/qwqQ3xwl0wU.
Cabbage Kimchi Ingredients- 1/2 head of cabbage (approx. 500g)
- 50g green onions
- 1/2 onion (medium size)
- 1/4 apple (sweet variety)
- 4 cloves garlic
- 3g ginger (about the size of 1/2 garlic clove)
- 1 red chili pepper (for color)
- 3 Tbsp gochugaru (Korean chili powder, adjust to taste)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp plum extract (for sweetness and umami)
- 2/3 cup (approx. 130ml) water infused with dried kelp (dashima)
- A pinch of toasted sesame seeds
- 2/3 cup (approx. 100g) coarse sea salt (for brine)
Cooking Instructions
Step 1
First, remove the outer leaves of the fresh cabbage and cut out the tough core. Then, chop the cabbage into bite-sized pieces, about 3-4cm. Cutting them slightly thicker than usual will help maintain their crispiness.
Step 2
Wash the green onions and trim the root ends, then cut them into 3-4cm lengths. Roughly chop the onion, red chili pepper, and apple for the kimchi paste. If using a large apple, use only about 1/4 of it to avoid making the kimchi too watery; this amount will add a pleasant sweetness.
Step 3
In a large bowl, dissolve 2/3 cup (approx. 100g) of coarse sea salt in 1.5 liters of water. Submerge the chopped cabbage in this brine and let it salt for about 40 minutes. Turning the cabbage once or twice during this time will ensure even salting.
Step 4
In a small pot, add 2/3 cup (approx. 130ml) of water and a few pieces of dried kelp (dashima). Simmer for about 15 minutes to create a rich kelp-infused water. This will add depth of flavor to your kimchi.
Step 5
In a blender, combine the roughly chopped onion, red chili pepper, apple, garlic, and ginger. Add the prepared kelp water and blend until smooth. Ensure you add all ingredients except the green onions at this stage.
Step 6
To the blended mixture, add 3 tablespoons of gochugaru, 3 tablespoons of fish sauce, and 2 tablespoons of plum extract. Mix well to create a delicious kimchi seasoning paste. The fish sauce will season the kimchi and add a wonderful savory note.
Step 7
Rinse the salted cabbage gently under running water 2-3 times to remove excess salt. It’s crucial to drain the cabbage thoroughly; excess water can dilute the flavor. Once drained, add the prepared seasoning paste and the chopped green onions to the cabbage. Gently toss everything together until the cabbage is evenly coated with the seasoning. Avoid overmixing.
Step 8
Finally, sprinkle with toasted sesame seeds for a nutty aroma and finish. Your crisp and refreshing cabbage kimchi is ready! It can be enjoyed immediately, but allowing it to ferment in the refrigerator for about a day will enhance its flavors even further.