Summer Delight: Crispy and Flavorful Cabbage Kimchi Recipe
How to Make Delicious Cabbage Kimchi :: Easy Summer Cabbage Kimchi Guide
Even though we’ve enjoyed plenty of young radish kimchi, the family is asking for cabbage kimchi again! Summer cabbage can sometimes lack flavor, making it less appealing to make kimchi. Typically, you’d make about three heads, but I was hesitant due to the potential taste. So, I decided to make just one head as an easy, delicious kimchi. We’ll rotate this with other kimchis until autumn arrives. It’s wonderful to have a delicious kimchi that makes the meal feel complete and leaves you feeling satisfied and prepared.
Kimchi Ingredients- 1 head of Napa cabbage
- 1 cup coarse sea salt (for salting)
- 1.5 cups Gochugaru (Korean chili flakes, approx. 150g)
- 1 white part of a large leek
- 8-10 stalks of green onions, cut into approx. 5cm lengths
- 3 Tbsp glutinous rice flour
- 1 Tbsp onion syrup
- 2 Tbsp plum extract (Maesilcheong)
- 1/3 cup fish sauce (approx. 60ml)
- 4 Tbsp salted shrimp, minced
- 200g radish, julienned
- 1 onion (for blending)
- 1/4 pear (for blending)
- 4-5 red chili peppers (for blending)
- 5 cloves garlic (for blending)
- 1 thumb-sized piece of ginger (for blending)
Cooking Instructions
Step 1
First, trim the tough outer leaves of the cabbage and cut off the hard core. Then, cut the cabbage in half vertically. Make a cut into the core and then slice the halves diagonally into bite-sized pieces. This method helps the seasoning penetrate evenly and makes the kimchi easier to eat.
Step 2
Wash the cut cabbage thoroughly under cold running water. Drain excess water. In a large bowl, layer the cabbage pieces. Sprinkle the coarse sea salt generously between each layer. Finally, pour 1.5 cups of water over the top cabbage leaf. This ensures the brine is evenly distributed, leading to uniform salting.
Step 3
While the cabbage is salting, prepare the kimchi paste. In a pot, combine 1 cup of water and 3 tablespoons of glutinous rice flour. Whisk until smooth to prevent lumps. Cook over medium-low heat, stirring constantly, until the mixture thickens to a porridge-like consistency. Let it cool completely. The glutinous rice paste helps bind the ingredients and adds a pleasant umami flavor.
Step 4
In a blender, combine the julienned radish, the white part of the leek, red chili peppers, 1 onion, 1/4 pear, 5 cloves of garlic, the piece of ginger, the cooled glutinous rice paste, 1/3 cup of fish sauce, and 4 tablespoons of minced salted shrimp. Blend until smooth. The onion, pear, garlic, and ginger contribute depth and sweetness to the paste.
Step 5
Transfer the blended paste to a large bowl. Add 1.5 cups of gochugaru, 1 tablespoon of onion syrup, and 2 tablespoons of plum extract. Mix everything thoroughly to create the kimchi seasoning. Taste and adjust the seasoning with more fish sauce or sweetness if desired.
Step 6
Allow the seasoning paste to rest while the cabbage is salting, which helps the flavors meld. Meanwhile, cut the green onions into approximately 5cm lengths to prepare them for mixing into the kimchi.
Step 7
After about 3 hours, the cabbage should be nicely wilted and pliable. Rinse the salted cabbage 2-3 times under cold water to remove excess salt. Drain thoroughly in a colander. Properly draining the cabbage is crucial to prevent the kimchi from becoming too watery or diluted.
Step 8
Place the drained cabbage in a large bowl. Add the prepared seasoning paste and the cut green onions. Gently mix and massage the ingredients together with your hands, ensuring the paste coats every piece of cabbage evenly. Taste a piece and adjust the seasoning if necessary by adding a little more fish sauce or salt for perfect flavor.
Step 9
Since it’s warm summer weather, let the freshly made kimchi sit at room temperature for about half a day to begin fermentation. Then, transfer it to the kimchi refrigerator to keep it cool and slow down the fermentation process. This helps prevent it from becoming overly sour too quickly.
Step 10
Making kimchi always brings a sense of accomplishment! And I often find myself wondering if I should have made more, as it tends to disappear quickly. This delicious kimchi will surely be a hit. Enjoy this homemade summer cabbage kimchi to whet your appetite!
