Crispy & Delicious Cabbage Kimchi
Elevate your meal with this crunchy and flavorful Cabbage Kimchi!
Experience the delightful crunch and refreshing taste of this homemade Cabbage Kimchi! It’s incredibly easy to make and perfect for enjoying a light, invigorating side dish anytime. Packed with healthy goodness and delicious flavor, this kimchi is sure to become a favorite.
Main Ingredients- 1/2 medium head of cabbage
- 1 handful of chives
- 1/3 stalk of green onion (scallion)
- 4 Tbsp coarse sea salt
- 50ml water
Seasoning Ingredients- 1/3 small onion
- 1 red chili pepper
- 8 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- 5 Tbsp fish sauce
- 1/3 tsp ginger powder
- 1/3 small onion
- 1 red chili pepper
- 8 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- 5 Tbsp fish sauce
- 1/3 tsp ginger powder
Cooking Instructions
Step 1
First, cut the cabbage into bite-sized pieces, about 3-4 cm square. It’s best to wash the cabbage thoroughly before salting it. (If you are using organically grown cabbage, you can rinse the outer leaves lightly and proceed without washing.)
Step 2
Separate the cabbage leaves and sprinkle 4 tablespoons of coarse sea salt evenly over the cut cabbage. Make sure the salt coats all the pieces.
Step 3
Pour 50ml of water over the salted cabbage. Adding a little water helps the cabbage soften more effectively during the salting process.
Step 4
Gently mix the cabbage with the salt and water using your hands. Let it brine for 40 minutes to 1 hour, turning it over once or twice in between. The cabbage is ready when it becomes pliable and bends easily without breaking.
Step 5
Trim and wash the chives, then cut them into approximately 3 cm lengths. These will add a fresh, slightly pungent aroma and a pleasant texture to the kimchi.
Step 6
Finely chop the green onion, including both the white and green parts. This will contribute to the overall savory flavor of the kimchi.
Step 7
Wash the 1/3 onion and 1 red chili pepper, remove their stems, and mince them finely. Mincing these ingredients will enrich the flavor of the seasoning paste.
Step 8
Transfer the minced onion and red chili pepper from step 6 into a blender or food processor and blend until smooth. These pureed ingredients will add depth and sweetness to the seasoning.
Step 9
Rinse the brined cabbage 3-4 times under cold running water to remove excess salt. Be gentle to avoid washing away too much flavor.
Step 10
Drain the rinsed cabbage thoroughly in a colander. It’s crucial to remove as much water as possible to prevent the kimchi from becoming watery or spoiling quickly.
Step 11
Now, let’s make the delicious seasoning paste! In a bowl, combine 8 Tbsp red pepper flakes, 5 Tbsp fish sauce, 1 Tbsp sugar, 1/3 tsp ginger powder, 2 Tbsp plum extract, and 1 Tbsp minced garlic. Mix well. Add the pureed onion and red chili pepper from step 7 and stir until all ingredients are evenly incorporated.
Step 12
Once everything is mixed, you’ll have a vibrant and flavorful seasoning paste. Check its consistency and color.
Step 13
Add the well-drained cabbage to the seasoning paste and gently toss to coat each piece evenly. Be careful not to mash the cabbage while mixing.
Step 14
Finally, add the chopped chives and green onions. Toss lightly one more time to distribute them evenly without overmixing. Taste the kimchi and adjust the seasoning with a little more salt or fish sauce if needed to suit your preference!
Step 15
This freshly made Cabbage Kimchi is incredibly delicious enjoyed immediately, much like a ‘geotjeori’ (fresh kimchi)! Its crisp texture is fantastic. Alternatively, you can let it sit at room temperature for about a day to ferment slightly, developing a wonderfully tangy and sweet flavor. Give this unique and satisfying Cabbage Kimchi a try – it’s sure to be a delightful addition to your meals!
