Crisp and Sweet Cabbage Kimchi Salad
How to Make Simple Cabbage Kimchi Salad
Let’s make a refreshing cabbage kimchi salad that’s both pleasantly sweet and wonderfully crunchy, perfect for stimulating your appetite! This quick and easy recipe is a delightful side dish.
Main Ingredients- 1/2 head of cabbage (medium size)
- A handful of chives (about 30g)
For Washing Cabbage- 1 Tbsp vinegar
Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp vinegar (adjust to taste)
- 1.5 Tbsp fish sauce (anchovy or sand lance)
- 0.5 Tbsp salted shrimp brine (liquid only, no shrimp solids)
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (approx. 1/3 tsp, optional)
- Pinch of salt (to adjust seasoning)
- Pinch of sesame seeds (for garnish)
- 1 Tbsp vinegar
Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp vinegar (adjust to taste)
- 1.5 Tbsp fish sauce (anchovy or sand lance)
- 0.5 Tbsp salted shrimp brine (liquid only, no shrimp solids)
- 1 Tbsp minced garlic
- 0.3 Tbsp minced ginger (approx. 1/3 tsp, optional)
- Pinch of salt (to adjust seasoning)
- Pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Remove the tough core from the washed cabbage. Discard the thick ribs and slice the cabbage into bite-sized pieces, about 2-3 cm wide. You can use a quarter or half of the cabbage depending on its size.
Step 2
In a bowl, combine 1 cup of water with 1 tablespoon of vinegar. Add the sliced cabbage and let it soak for about 5 minutes. This step helps to remove any residual pesticides and enhances the crispiness of the cabbage. After 5 minutes, rinse the cabbage thoroughly under running water to remove any remaining vinegar and drain well. You can use a colander or pat it dry with paper towels.
Step 3
Wash the chives and cut them into approximately 3-4 cm lengths. The chives will add a fragrant aroma and a vibrant color to the kimchi.
Step 4
Add 3 tablespoons of gochugaru to the drained cabbage. Gently mix it with your hands until the chili flakes are evenly distributed. Let it sit for about 5 minutes to allow the color to develop beautifully and the flavors to meld.
Step 5
Now, it’s time to add the rest of the seasonings. Mix in 1 tablespoon of sugar, 1 tablespoon of vinegar, 1.5 tablespoons of fish sauce, 0.5 tablespoon of salted shrimp brine, 1 tablespoon of minced garlic, and 0.3 tablespoon of minced ginger. Combine everything well with the cabbage.
Step 6
Once the main seasonings are mixed, add the chopped chives. Gently toss everything together to combine, being careful not to mash the chives. This will ensure the fragrant essence of the chives is well incorporated without making them mushy.
Step 7
Taste the kimchi and adjust the seasoning with a pinch of salt if needed. Be careful not to make it too salty; season to your preference.
Step 8
Transfer the finished cabbage kimchi salad to a serving dish. Sprinkle with sesame seeds for a final touch. This delicious cabbage kimchi is ready to be enjoyed immediately, or it can be stored in the refrigerator to ferment and develop its flavors further.
