Refreshing and Crisp Young Napa Cabbage Kimchi Recipe
Make Delicious Kimchi with Fresh Young Napa Cabbage! (Summer Delicacy)
Utilize ingredients from your refrigerator to make a refreshing and delicious kimchi with fresh young napa cabbage. Softer and more tender than regular napa cabbage, young napa cabbage kimchi, when made with a light and watery broth, is perfect for enjoying as a summer delicacy like bibimguksu (spicy mixed noodles), naengmyeon (cold noodles), or young napa cabbage noodle soup. Let me guide you through this recipe for wonderfully mild and refreshing young napa cabbage kimchi.
Kimchi Ingredients
- 2 heads Young Napa Cabbage
- 3 Cucumbers
- 1/2 cup Coarse Sea Salt (for salting cabbage)
- 5 Red Chili Peppers
- 1/2 cup Red Cheongyang Peppers (or regular Cheongyang peppers)
- 1/2 cup Gochugaru (Korean chili flakes)
- 8 cloves Garlic, minced
- Pinch of Ginger Powder
- 1 handful Scallions or Green Onions
- 2 Tbsp Maesil Extract (Plum Extract)
Cooking Instructions
Step 1
Prepare 2 heads of fresh young napa cabbage. Choosing fresh cabbage is key to the deliciousness of the kimchi.
Step 2
Trim off any yellow or wilted outer leaves and dirt from the roots of the young napa cabbage. Then, cut the cabbage into roughly 3 equal sections. Rinse thoroughly 2-3 times under running water, ensuring no dirt remains between the leaves. Thorough rinsing is crucial.
Step 3
After rinsing, drain the young napa cabbage slightly and place it in a large bowl. Sprinkle 1/2 cup of coarse sea salt evenly over the cabbage. Gently toss to ensure the salt is well distributed. Massaging the thicker stem parts lightly can help them salt better.
Step 4
Wash 3 cucumbers thoroughly, trim off the ends, and slice them into approximately 0.5cm thick rounds. Adding these cucumbers to the salting process with the cabbage will enhance the refreshing taste.
Step 5
After salting for about 1 hour, flip the young napa cabbage and cucumbers to ensure even salting. Continue to salt for another 30 minutes to 1 hour, or until the cabbage becomes soft and pliable when bent. The salting time can vary depending on the amount of salt used; more salt means faster salting, while less salt requires more time.
Step 6
Rinse the well-salted young napa cabbage and cucumbers 2-3 times in cold water to remove excess salt. Be careful not to squeeze or mash the vegetables; gently rinse them and drain the water thoroughly. Now, let’s prepare the delicious kimchi seasoning.
Step 7
In a blender, combine 5 red chili peppers (seeds can be removed if preferred), 8 minced garlic cloves, 1/2 cup of red Cheongyang peppers (use more red chili peppers if you prefer less heat), 2 Tbsp of fish sauce (like anchovy or sand lance sauce), and about 1/4 cup of cooked rice. Blend until roughly pureed. Using rice instead of glutinous rice flour for the paste creates a cool and clean taste, especially for summer kimchi. Adjust the amount of rice to your preference. A slightly coarse texture is desirable.
Step 8
Add 1/2 cup of gochugaru (Korean chili flakes) to the blended seasoning and mix well. Gently add the drained young napa cabbage and toss carefully to coat each piece evenly with the seasoning. Avoid bruising the cabbage.
Step 9
Add 1-2 Tbsp of salted shrimp (use only the shrimp, discard the brine) for an extra layer of savory flavor. If you don’t have salted shrimp, you can slightly increase the amount of fish sauce. Add the prepared scallions or green onions, cut into 3-4cm lengths, and mix everything together.
Step 10
For added coolness and sweetness, thinly slice 1/4 onion and mix it in. Also, thinly slice 1 red chili pepper diagonally for garnish and visual appeal. Let the kimchi sit for a short while for the flavors to meld. While you tidy up, the kimchi will wilt slightly, making it easy to pack into your kimchi container.
Step 11
Worried that the kimchi looks too pale? Young napa cabbage kimchi is characterized by its refreshing and clean taste, achieved by using blended red peppers for color and a moderate amount of gochugaru, rather than a heavy coating of seasoning. This method highlights the natural flavor of the cabbage.
Step 12
It’s best to refrigerate the kimchi immediately after making it. Alternatively, you can let it sit at room temperature for half a day to a full day to ferment before refrigerating. Once properly fermented, it will develop a cool broth and delicious depth of flavor. If you enjoy freshly made kimchi, you can chill it in the kimchi refrigerator right away. Letting it ferment at room temperature for about a day before refrigerating will enhance its taste further.
Step 13
Serve a generous portion of the kimchi. The added cucumbers make it extra refreshing, and the nutty flavor of the young napa cabbage fills your palate. Unlike tougher cabbages, it’s tender and enjoyable. My husband loved it so much when served immediately, he mixed it with a little sesame oil and gochujang and devoured a bowl of rice! It’s true, homemade kimchi is the best. A sip of the cool broth is truly delightful. Pouring noodles into this broth creates a perfect summer meal. It’s especially wonderful served with Pyeongyang naengmyeon. I should have made a larger batch next time; it disappeared so quickly! Try making this refreshing and delicious kimchi with the best young napa cabbage available now. You won’t regret it!
