Super Simple Kimchi (for Stew)
How to Make Super Easy Kimchi When You Need Sour Kimchi for Stew
Hello everyone, this is Henri’s sister. Today, I’m going to show you how to make kimchi that anyone can easily follow. This is a super simple recipe that’s perfect for kimchi stew, especially when you’ve run out of aged kimchi or want to make it quickly. Let’s make it fast and delicious with basic ingredients!
Ingredients- 1 head of small Napa cabbage
- 4 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp flour (tablespoon measure)
- 2 Tbsp minced garlic (tablespoon measure)
- 1/2 Tbsp minced ginger (tablespoon measure)
- 1 Tbsp sugar (tablespoon measure)
- 3 Tbsp anchovy sauce (fish sauce) (tablespoon measure)
- 1/2 cup chopped green onions (from the white and green parts)
- 1 cup chopped chives
Cooking Instructions
Step 1
Prepare one head of small Napa cabbage. Carefully peel off the outer leaves one by one.
Step 2
In a bowl, dissolve 2 cups of coarse sea salt into 2 cups of lukewarm water. Using lukewarm water helps the cabbage to salt more effectively.
Step 3
Stir the saltwater until the salt is completely dissolved.
Step 4
Dip each peeled cabbage leaf into the saltwater, then stack them neatly. Press down firmly on the stacked cabbage leaves in the saltwater. This ensures the seasoning is evenly distributed.
Step 5
Place a heavy object on top of the salted cabbage to press it down. If salting the cabbage whole like this, it will take about 4 hours. (It might take longer if salting indoors.) While the cabbage is salting, finish preparing all the other ingredients, and once the cabbage is ready, you can mix the seasoning and you’re done! Once the cabbage is salted, making the kimchi is incredibly fast!
Step 6
While the cabbage is salting, prepare 2 tablespoons of flour.
Step 7
In a pot, mix the flour with 2 cups of water (using a paper cup as a measure). Cook over low heat, stirring constantly, until it thickens into a paste (flour paste, or ‘mil-garu pul’).
Step 8
Let the prepared flour paste cool completely before using it in the kimchi seasoning. If you use it while it’s hot, the chili powder might not develop its full color.
Step 9
It took approximately 4 hours for the cabbage to be fully salted. Set an alarm and relax while you wait. (lol)
Step 10
Rinse the well-salted cabbage thoroughly under running water.
Step 11
Drain the rinsed cabbage well in a colander.
Step 12
Now, let’s make the kimchi seasoning. Add the prepared ingredients to the completely cooled flour paste and mix them together.
Step 13
Add 4 tablespoons of red pepper flakes (Gochugaru). If using dried chili flakes, letting them soak in the liquid helps to develop their color. By making the seasoning while the cabbage is draining, the chili flakes will have enough time to hydrate, enhancing the flavor and color of the seasoning.
Step 14
Add 3 tablespoons of anchovy sauce (fish sauce). Fish sauce adds umami depth to the kimchi.
Step 15
If you have ginger paste, add 1 tablespoon. If not, use 1/2 tablespoon of minced fresh ginger and 1 tablespoon of sugar. Ginger helps to remove any unwanted odors and adds a wonderful aroma.
Step 16
Add 2 tablespoons of minced garlic. Garlic is essential for creating the deep flavor of kimchi.
Step 17
If you have chives, chop them and add 1 cup (measured with a paper cup).
Step 18
Prepare 1/2 cup of chopped green onions (measured with a paper cup). If you don’t have chives, you can use 1 cup of finely chopped green onions instead.
Step 19
Mix all the seasoning ingredients well. Your delicious kimchi seasoning is now complete. Easy, right?
Step 20
Cut the drained salted cabbage in half, then cut it into bite-sized pieces. (Tip: Why salt it whole instead of cutting it first? -> Salting the cabbage whole prevents too much of the sweet cabbage juice from escaping and minimizes the loss of leaves. This is a method I learned from my mother!)
Step 21
Cut the cabbage into your desired bite-sized pieces. If cutting is bothersome, you can also spread the seasoning on each leaf individually and stack them.
Step 22
Once all the cabbage is cut,
Step 23
Add the prepared kimchi seasoning and mix thoroughly, ensuring each piece of cabbage is coated. It’s important to rub the seasoning into the cabbage with your hands. The amount of seasoning is just right, making it easy to mix. Your super simple kimchi is complete!
Step 24
Transfer the finished kimchi to an airtight container and store it at room temperature, in a warm place.
Step 25
Since this kimchi was made specifically for using in kimchi stew quickly, leaving it in a warm place indoors will allow it to ferment and become ready to eat in about two days.
Step 26
Make sure the lid is tightly closed and keep it at room temperature. It’s been two days since I made it, and it’s already nicely fermented! Once fully fermented, move it to a cool place like the refrigerator for storage.
