Exquisite Melon and Cabbage Kimchi
A Unique Delicacy: Super Simple Melon and Cabbage Kimchi Using Leftover ABC Kimchi Paste
Those sweet but slightly bland melons from your freezer or pantry? They can become a fantastic ingredient in kimchi! This recipe transforms them into a delightful, crisp vegetable kimchi when combined with cabbage. Using pre-made ABC Kimchi Paste makes the process quick and easy, resulting in a delicious dish. Don’t let those less-than-perfect melons go to waste – turn them into a refreshing and flavorful kimchi!
Main Ingredients- 1.4 kg Cabbage
- 1.5 Melons
- 1/2 Cucumber
- 1 handful Chives
Cooking Instructions
Step 1
Begin by cutting the cabbage into bite-sized pieces, about 3-4 cm. Place the cut cabbage in a large bowl, soak it in cool water for about 10 minutes, then rinse thoroughly under running water several times to drain. This step softens the cabbage and removes any impurities.
Step 2
Prepare the melons by deseeding them and cutting them into thick julienne strips. Slice the cucumber in half lengthwise and then cut into thick strips as well. Combine the prepared cabbage, melon, and cucumber in the bowl. Dissolve 2 tablespoons of coarse salt in 1 cup of warm water and pour it over the vegetables. Sprinkle additional coarse salt between layers as you go, and let it salt for about 2 hours. After 2 hours, drain the excess water and check if the vegetables are tender.
Step 3
If you have ABC Kimchi Paste stored in your freezer, take it out and move it to the refrigerator to thaw completely. (ABC Kimchi Paste Recipe: Blend 1 boiled potato, 1 apple, 1 packet of beet juice, 1 carrot, 1 tomato, 1 onion, 1 cup garlic, 1/2 cup plum extract, 1 Tbsp salted shrimp, 1/4 cup fish sauce, and 2/3 cup gochugaru until smooth.)
Step 4
Drain the water that has accumulated from salting the vegetables. First, add the gochugaru and lightly mix to coat the vegetables with color. Then, add a generous amount of the prepared ABC Kimchi Paste and mix well. Ensure the seasoning is evenly distributed by gently tossing the ingredients.
Step 5
Finally, add the washed and chopped chives (cut into 3-4 cm lengths) and gently mix everything together. The aromatic chives will enhance the overall flavor of the kimchi.
Step 6
Transfer the finished melon and cabbage kimchi into a storage container. Leave it at room temperature for about half a day to allow it to ferment slightly, then refrigerate. It will become even more flavorful as it ages. Enjoy your unique and refreshing homemade kimchi!
