Simple Cabbage Kimchi (No Salting)
Deliciously Easy Cabbage Kimchi: No Salting Required!
This is a wonderfully crisp and fresh cabbage kimchi that’s made without the traditional salting step. Simply mix the cabbage with your kimchi seasoning for a quick and flavorful dish. You’ll end up with delicious kimchi brine later, making it a fantastic side dish!
Main Ingredients- 1 head of cabbage (medium size)
- 2 handfuls of chives (approx. 50g)
- 1 Tbsp chili powder (for coating cabbage)
Kimchi Seasoning- 1/2 small onion
- 1 Tbsp minced garlic
- 1 tsp ginger syrup (or finely minced ginger)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp salted shrimp (minced)
- 1.5 Tbsp chili powder (for seasoning)
- 2 Tbsp cooked rice (cold)
- A little anchovy sauce (for seasoning)
- A little salt (for seasoning)
- 1/2 small onion
- 1 Tbsp minced garlic
- 1 tsp ginger syrup (or finely minced ginger)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp salted shrimp (minced)
- 1.5 Tbsp chili powder (for seasoning)
- 2 Tbsp cooked rice (cold)
- A little anchovy sauce (for seasoning)
- A little salt (for seasoning)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly under running water. Remove any outer wilted leaves, then chop it into bite-sized pieces, about 3-4 cm wide. Wash the chives, drain them well, and cut them into 3-4 cm lengths. Place the chopped cabbage in a bowl, add 1 Tbsp of chili powder, and gently mix until the cabbage is evenly coated with the color. This helps the seasoning adhere better.
Step 2
Next, let’s prepare the kimchi seasoning. Combine the 1/2 small onion, 1 Tbsp minced garlic, 1 tsp ginger syrup, 2 Tbsp plum extract, 2 Tbsp minced salted shrimp, 1.5 Tbsp chili powder, and 2 Tbsp cold cooked rice in a blender or food processor. Blend until you achieve a smooth, paste-like consistency. The cooked rice acts as a binder, similar to rice paste, giving the seasoning a nice thickness and flavor without extra steps.
Step 3
Add all of the blended seasoning paste to the cabbage and chives that you coated with chili powder. Gently mix with your hands, ensuring the seasoning is evenly distributed throughout the vegetables. Taste the kimchi and adjust the seasoning if necessary by adding a tiny bit more anchovy sauce or salt to suit your preference.
Step 4
Finally, sprinkle some toasted sesame seeds over the kimchi for a finishing touch. This cabbage kimchi is delicious served immediately for its crisp texture and fresh taste. You can also store it in the refrigerator for 2-3 days to allow it to ferment slightly and develop a deeper flavor. It’s a perfect side dish for rice or a great accompaniment to grilled meats!
