Summer Delight: How to Make Delicious Napa Cabbage Kimchi
Perfect Napa Cabbage Kimchi Recipe: Great for Summer & Rainy Season Kimchi Making
Craving cool and crisp Napa cabbage kimchi during the hot summer? Learn the secrets to making delicious summer kimchi that stays amazing, even during the monsoon season. Use fresh summer cabbage to make perfect kimchi – start now!
Main Ingredients
- 3 heads of Napa cabbage (approx. 8.7kg after trimming)
- 1 Korean radish (approx. 800g, for julienning)
- 1 piece of Korean radish (approx. 200g, for blending)
- 2 handfuls of chives or green onions (approx. 200g)
- 1 onion (approx. 350g)
- 2 white parts of leeks (approx. 60g)
- 10 red chili peppers (approx. 150g)
- 7 Tbsp salted shrimp (approx. 160g)
Seasoning Ingredients
- 150g garlic (or 8 Tbsp minced garlic)
- 150ml anchovy-kelp broth (for blending)
- 2 packets of pear juice (200ml)
- 2 Tbsp minced ginger
- 5-6 Tbsp plum extract (or sugar)
- 200ml anchovy fish sauce
- 600ml gochugaru (Korean chili flakes, approx. 340g)
- 3 Tbsp salt (for the kimchi paste)
Brining Solution (1st Stage)
- 4L water
- 400ml coarse sea salt (for brine)
- 400ml coarse sea salt (for sprinkling between leaves)
- 150g garlic (or 8 Tbsp minced garlic)
- 150ml anchovy-kelp broth (for blending)
- 2 packets of pear juice (200ml)
- 2 Tbsp minced ginger
- 5-6 Tbsp plum extract (or sugar)
- 200ml anchovy fish sauce
- 600ml gochugaru (Korean chili flakes, approx. 340g)
- 3 Tbsp salt (for the kimchi paste)
Brining Solution (1st Stage)
- 4L water
- 400ml coarse sea salt (for brine)
- 400ml coarse sea salt (for sprinkling between leaves)
Cooking Instructions
Step 1
Prepare 3 heads of Napa cabbage. Remove yellow and tough outer leaves. Trim any dirt from the bottom root area. (Tip: Don’t discard the outer leaves! Blanch them in boiling water with a pinch of salt and use them to make a delicious soybean paste soup.)
Step 2
Cut the prepared cabbage in half lengthwise. Make a cut about halfway up the core with a knife, then gently pull the halves apart by hand. You can make a small cut at the root base and remove it. The weight of these 3 trimmed cabbage heads is approximately 8.7kg.
Step 3
Now, it’s time to brine the cabbage. In a large basin, dissolve 400ml of coarse sea salt in 4L of water to make the primary brining solution. Submerge the cabbage heads in the brine for about 1 minute, ensuring the salty water gets in between the leaves. Transfer the brined cabbage to a large container, piling them up. Generously sprinkle the coarse salt (400ml total) over the thicker white parts of the leaves and the root area. Gently separate the leaves to sprinkle salt inside as well. Repeat this layering process, then pour the remaining brining solution over the cabbage. Place a heavy bowl or weight on top of the cabbage to keep it submerged. Let it brine for about 5-6 hours, flipping the cabbage halfway through. (Tip: During intense summer heatwaves, 4 hours of brining may be sufficient.)
Step 4
While the cabbage is brining, let’s prepare the sweet rice porridge, which will thicken the kimchi paste. In a pot, whisk together 500ml of anchovy-kelp broth and 3 Tbsp (45g) of sweet rice flour until smooth. Bring to a boil over high heat, then reduce to medium heat and cook for about 3 minutes, stirring constantly. Let the sweet rice porridge cool completely. (Tip: Making the sweet rice porridge ahead of time saves time when preparing the paste.)
Step 5
Now, let’s prepare the ingredients for the blended paste. Chop 1 onion (approx. 350g), 1 piece of radish (approx. 200g), the white parts of 2 leeks (approx. 60g), and 10 red chili peppers (approx. 150g) into manageable pieces and place them in a blender.
Step 6
Add 7 Tbsp (160g) of salted shrimp, 150g of garlic (or 8 Tbsp minced garlic), 2 packets (200ml) of pear juice, and 150ml of anchovy-kelp broth to the blender with the chopped ingredients. Blend until everything is smooth and pureed.
Step 7
In a large bowl, combine the cooled sweet rice porridge with the blended mixture from the blender. Add 2 Tbsp minced ginger, 5-6 Tbsp plum extract (or sugar), 200ml anchovy fish sauce, 3 Tbsp salt, and 600ml (approx. 340g) of gochugaru. Mix everything thoroughly to create the delicious kimchi paste.
Step 8
Prepare the radish and chives that will add freshness to the kimchi. Wash 1 Korean radish (approx. 800g), cut it in half, and julienne it thinly. Wash and cut 2 handfuls (approx. 200g) of chives or green onions into 2-3cm lengths. (Tip: If the white parts of the chives are thick, slice them in half lengthwise before cutting for better seasoning absorption.)
Step 9
Add the julienned radish and chopped chives to the prepared kimchi paste and gently mix to finish the kimchi seasoning.
Step 10
After about 2 hours and 30 minutes of brining, flip the cabbage heads over. If the white parts of the leaves still seem firm, sprinkle a little more salt on them.
Step 11
After a total of about 5 hours of brining, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Drain the rinsed cabbage in a colander for about 1 hour to let excess water drip off.
Step 12
Apply the prepared kimchi paste to the drained cabbage, focusing on the thick white parts of the leaves. Ensure the paste coats all the leaves evenly. Pack the kimchi tightly into a kimchi container. Let it ferment at room temperature for about a day, then store it in the refrigerator. (Tip: For longer, more flavorful aging, cover the kimchi container with a kimchi plastic bag and seal it tightly to minimize air contact, which enhances fermentation.)
Step 13
I made a whopping 9 heads of cabbage kimchi yesterday for a YouTube live broadcast, and my body is feeling it this morning! I used to find 3 heads of cabbage incredibly easy, but as I get older, my energy levels aren’t quite the same. It’s going to be very hot today, so please take care of your health and have a cool and happy day! *^^*
