Crisp and Fresh Young Cabbage Kimchi
Refreshing Young Cabbage Kimchi with Cucumber for Enhanced Flavor!
I recently received some fresh young cabbage (eolgarri) from a neighbor. Initially, I planned to mix it immediately, but since there was a generous amount, I decided to lightly salt it first before making the kimchi. While it’s often paired with water dropwort (yeolmu), I didn’t want to buy more ingredients, so I opted for crisp cucumbers to add a delightful texture. #YoungCabbageKimchi #EolgarriCabbage #EolgarriSalad #EolgarriCabbageSalad #EolgarriCabbageRecipes #EolgarriCabbageKimchi #EolgarriCabbageSalad #EolgarriCabbageRecipes #EolgarriSalad #HowToMakeEolgarriKimchi I mixed it without making a porridge base, and the crunchiness of the cucumber, combined with its flavor, has made it a regular on our dining table lately. It’s perfect for a refreshing side dish when you lack appetite!
Main Ingredients
- 1kg Young Cabbage (Eolgarri)
- 1 Cucumber
- 1/2 Onion
- 1 Scallion (Green Onion)
For Salting Cabbage
- 2 Tbsp Coarse Sea Salt
For Salting Cucumber
- 0.5 Tbsp Coarse Sea Salt
Seasoning Ingredients
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Salt (for adjusting taste)
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Coarse Sea Salt
For Salting Cucumber
- 0.5 Tbsp Coarse Sea Salt
Seasoning Ingredients
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Salt (for adjusting taste)
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Salt (for adjusting taste)
- 5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Fish Sauce (e.g., Anchovy or Sand Lance)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesilcheong)
Cooking Instructions
Step 1
Inspect the young cabbage, remove any wilted or dirty outer leaves, and wash it thoroughly under running water about three times. After washing, place it in a colander to drain the water well. This step helps prevent the kimchi from becoming too watery.
Step 2
Sprinkle coarse sea salt between the layers of the drained young cabbage. Let it salt for about 20 minutes, then flip the cabbage and salt for another 10 minutes, for a total of 30 minutes. This process helps the cabbage wilt slightly while retaining its crispness.
Step 3
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and then chop it into about 3cm pieces. Sprinkle 0.5 Tbsp of coarse sea salt over the chopped cucumber and let it sit for about 20 minutes. Salting the cucumber beforehand ensures it remains crunchy and doesn’t become mushy in the kimchi.
Step 4
Gently rinse the salted young cabbage and cucumber under cold running water to remove excess salt. After rinsing, drain them thoroughly in a colander. It’s crucial to remove as much water as possible, as excess moisture can dilute the seasoning.
Step 5
In a large bowl, combine the drained young cabbage and cucumber. Add the thinly sliced onion and diagonally cut scallion. First, add the gochugaru (chili flakes) and fish sauce, mixing gently to coat the vegetables and give them a vibrant color.
Step 6
Add the minced garlic and sugar. Gently mix everything with your hands until the seasoning is evenly distributed. Avoid overmixing, which can bruise the vegetables and release too much moisture or a ‘raw’ taste. Finally, stir in the plum extract for an added layer of sweet and tangy flavor.
Step 7
Sprinkle the toasted sesame seeds on top and taste the kimchi. Adjust the seasoning with a little salt if needed. Give it one last gentle toss to combine everything beautifully. Your crisp and refreshing young cabbage kimchi with cucumber is now ready! It looks as delicious as it tastes.
Step 8
Transfer the finished kimchi to a medium-sized container. While it’s delicious eaten immediately, letting it sit at room temperature for about half a day before refrigerating allows the flavors to meld and deepen. Refrigeration will further develop the taste.
Step 9
The fresh crunch of the young cabbage paired with the delightful ‘popping’ texture of the cucumber is truly wonderful. Next time I make this, I might even consider adding a bit more cucumber! The cool, refreshing taste of the cucumber complements the kimchi perfectly.
Step 10
If you plan to store this kimchi for a longer period, it’s best to omit the sesame oil until serving. When you’re ready to eat, add a drizzle of sesame oil and toss briefly for a fresh, nutty flavor reminiscent of when it was first made. Serve this delicious kimchi with your next meal!
