Crisp and Refreshing Cabbage Kimchi
The Ultimate Summer Appetizer! Crisp Cabbage Kimchi Recipe
A delightful combination of fresh cabbage and cucumbers! Inspired by the popular ‘Sumi’s Side Dishes’ program, this is a cool and crunchy cabbage kimchi that anyone can easily make. Try making this special kimchi at home to revive your appetite on hot days. ^^
Main Ingredients
- 1/2 head of cabbage (cut into bite-sized pieces)
- 3 cucumbers (washed, cut into quarters, then halved)
- 1 bunch of green onions (cut into 5cm lengths)
- 5 red chili peppers
- 1 onion
- 1 – 1.5 liters of water
- 1 handful of coarse sea salt (for salting vegetables)
Seasoning & Brine Ingredients
- 2 Tbsp minced garlic
- 4 Tbsp fermented shrimp brine
- 200ml cider (or Sprite/7UP)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced ginger
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 4 Tbsp fermented shrimp brine
- 200ml cider (or Sprite/7UP)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced ginger
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, remove any dirty outer leaves from the cabbage and cut it into bite-sized pieces, about 4-5cm. Try to keep them relatively large so they retain a good texture. Avoid cutting them too small.
Step 2
Wash the cucumbers thoroughly, trim the ends, and cut them into quarters lengthwise. Then, cut each quarter in half. This shape helps the seasoning to penetrate evenly.
Step 3
Trim the root ends of the green onions, wash them clean, and cut them into approximately 5cm lengths. These will add color and aroma to the kimchi.
Step 4
Salt the cabbage and cucumbers with a handful of coarse sea salt. Let them sit for about 20-30 minutes until they wilt slightly but remain crisp. Rinse the salted vegetables under cold water a couple of times, squeeze out excess water thoroughly, and place them in a large bowl with the green onions.
Step 5
Now, let’s make the key component: the ‘water kimchi paste’. Place the red chili peppers and 1 onion in a blender with a little water, and blend until smooth. If you include the chili seeds, the spiciness will be enhanced.
Step 6
Add 300ml of the prepared water kimchi paste to the bowl containing the vegetables. This step is mainly to coat the vegetables with color.
Step 7
Next, add 1 Tbsp of gochugaru (Korean chili powder) and 2 Tbsp of minced garlic to deepen the flavor. The amount of gochugaru can be adjusted based on your preference for spiciness and color.
Step 8
Add 1 Tbsp of minced ginger to enhance the spicy kick and aroma of the kimchi. Ginger helps to eliminate any unpleasant odors and boosts the umami flavor.
Step 9
It’s time to make the delicious kimchi brine! In a large bowl, pour in 1 to 1.5 liters of water. Add 200ml of cider (for sweetness and coolness!), 4 Tbsp of fermented shrimp brine (for umami!), 2 Tbsp of sugar, and a little salt to taste (since the shrimp brine is already salty, adjust carefully). Stir well to combine.
Step 10
Finally, pour enough of the prepared brine over the seasoned vegetables to cover them generously. Gently mix everything together so all the ingredients are well combined. This cabbage kimchi is delicious right away, but it develops an even deeper flavor after about a day of refrigeration. Enjoy!
