Summer Delight: Crisp Napa Cabbage Kimchi
How to Make Delicious Napa Cabbage Kimchi for Summer (2 Heads)
The stored kimchi from winter is all gone, and it’s the perfect time for fresh, crisp ‘geotjeori’ (fresh kimchi)! Even though the long rainy season has made cabbage hard to find and expensive, we’re making a delicious batch of kimchi with two heads for our family who will surely enjoy it. One head felt insufficient, so we went for two! You can find more detailed instructions in the video: https://youtu.be/O7PPz_u51zA ^^
Kimchi Ingredients- 2 heads Napa cabbage
- 200g Chives
- 1/2 Apple
- 4 Red chilies
- 1.5 cups Coarse sea salt (for salting cabbage)
Kimchi Seasoning- 2 cups Gochugaru (Korean chili flakes)
- 2/3 cup Fish sauce (or anchovy sauce)
- 1/2 cup Saeujeot (fermented shrimp), finely minced
- 100g Minced garlic (approx. 10 Tbsp)
- 25g Minced ginger (approx. 2.5 Tbsp)
- 1 cup Kelp broth (or anchovy broth)
- 1 cup Cooked sweet rice flour paste (cooled)
- 3 Tbsp Plum extract (or syrup)
- A little Toasted sesame seeds (for garnish)
- 2 cups Gochugaru (Korean chili flakes)
- 2/3 cup Fish sauce (or anchovy sauce)
- 1/2 cup Saeujeot (fermented shrimp), finely minced
- 100g Minced garlic (approx. 10 Tbsp)
- 25g Minced ginger (approx. 2.5 Tbsp)
- 1 cup Kelp broth (or anchovy broth)
- 1 cup Cooked sweet rice flour paste (cooled)
- 3 Tbsp Plum extract (or syrup)
- A little Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, trim any tough outer leaves from the Napa cabbage that are wilted or dirty. Then, cut the cabbage into 2-4 wedges, ensuring the leaves and core remain attached. Try to cut them into manageable pieces; cutting them too small might cause them to fall apart later.
Step 2
In a large basin, dissolve 1 cup of coarse sea salt in 1.5 liters of water. Submerge the cut cabbage pieces in this saltwater solution to salt them thoroughly. Sprinkle an additional handful of coarse sea salt (about half a cup) over the top of the cabbage. Let it salt for about 40 minutes. This process makes the cabbage crispier.
Step 3
Now, let’s make the kelp broth. In a pot, combine 3 cups of water, 25g of dried anchovies (for broth), 20g of dried kelp, and 100g of roughly chopped radish. Bring to a boil over medium-high heat for about 10 minutes. Once the broth is fragrant, remove the kelp first. Then, reduce the heat slightly, cover the pot, and let it simmer for another 10 minutes to deepen the flavor.
Step 4
Prepare the sweet rice flour paste for the kimchi seasoning. In a pot or pan, whisk together 1.5 cups of water and 1 tablespoon of sweet rice flour until smooth. Cook over medium-low heat, stirring constantly, until it thickens and boils vigorously. As soon as it boils, immediately turn off the heat and let it cool completely. Using hot paste can make the kimchi ferment too quickly.
Step 5
About 20 minutes after you initially salted the cabbage, flip the pieces over in the brine. This ensures that the entire cabbage is evenly salted, contributing to a more consistent crisp texture.
Step 6
Prepare the ingredients for the seasoning paste by chopping them into pieces suitable for blending. If using a whole apple, make sure it’s a small one; you can use one whole apple if it’s small. This adds a touch of sweetness and umami. Chop the ingredients so they are easy to blend.
Step 7
Wash the chives thoroughly and cut them into segments about 3-4 cm long, suitable for mixing into kimchi. If you prefer to use green onions instead of chives, about a handful will suffice. Using green onions will offer a different, delightful flavor profile.
Step 8
In a blender, combine the minced garlic, ginger, red chilies, and chopped apple. Blend until smooth to create the base of the seasoning paste. In a large bowl, mix the blended ingredients with gochugaru, kelp broth, cooled sweet rice paste, and plum extract. It’s crucial to add the fish sauce gradually while tasting, adjusting it to your preference rather than adding it all at once. Once the seasoning paste is ready, it’s time to rinse the salted cabbage!
Step 9
Rinse the well-salted cabbage under cold running water 3-4 times to remove excess salt. After rinsing, place the cabbage pieces cut-side down on a colander to drain. Allow them to drain for about 20 minutes. Thoroughly draining the cabbage prevents the kimchi from becoming watery and ensures it ferments beautifully.
Step 10
Now for the final, delicious step: mixing the kimchi! Spread the prepared seasoning paste evenly over the drained cabbage pieces. Add the chives towards the end of mixing to preserve their crispness. Once the cabbage is mostly coated with the paste, gently toss in the chopped chives and toasted sesame seeds. Your crisp and delicious summer Napa cabbage kimchi is ready!
