Crispy and Delicious Cabbage Kimchi
Freshly Made Cabbage Kimchi: A Fantastic Harmony of Crisp Texture and Spicy-Sweet Seasoning!
That head of cabbage sitting in the fridge, we can’t let it go to waste! Craving some freshly made kimchi after a while, I decided to make this cabbage kimchi, renowned for its refreshing and crisp texture. It’s a real meal-starter!
Main Ingredients- 1 head of cabbage
- 1 stalk of green onion
Salting Ingredients- 1.2L water
- 6 Tbsp coarse sea salt
Flour Paste Ingredients- 240ml water
- 1 Tbsp flour
Kimchi Seasoning Ingredients- 1 onion
- 1/2 pear
- 8 cloves garlic
- 1 tsp ginger powder
- 50ml plum extract
- 90g red pepper flakes (gochugaru)
- 50ml anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp
- 2 Tbsp sugar
- 2 tsp seasoned salt
- A pinch of sesame seeds
- 1.2L water
- 6 Tbsp coarse sea salt
Flour Paste Ingredients- 240ml water
- 1 Tbsp flour
Kimchi Seasoning Ingredients- 1 onion
- 1/2 pear
- 8 cloves garlic
- 1 tsp ginger powder
- 50ml plum extract
- 90g red pepper flakes (gochugaru)
- 50ml anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp
- 2 Tbsp sugar
- 2 tsp seasoned salt
- A pinch of sesame seeds
- 1 onion
- 1/2 pear
- 8 cloves garlic
- 1 tsp ginger powder
- 50ml plum extract
- 90g red pepper flakes (gochugaru)
- 50ml anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp
- 2 Tbsp sugar
- 2 tsp seasoned salt
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the cabbage thoroughly under running water, remove any dirty outer leaves, and cut it into four wedges. Set aside.
Step 2
Carefully cut out and discard the hard core from the center of each cabbage wedge. Then, chop the cabbage into bite-sized pieces, about 3-4 cm. Cutting it too small might make it mushy, so aim for a manageable size.
Step 3
Rinse the chopped cabbage once more under running water. If any leaves are stuck together, gently separate them without breaking them as you wash. This helps the seasoning penetrate better for a more flavorful kimchi.
Step 4
In a large bowl, pour about 1.2L of water and dissolve 6 tablespoons of coarse sea salt. Add the cabbage and gently mix to ensure the salt is evenly distributed, preventing clumps. For a delightfully crisp texture, I salted it for about 30 minutes. Flip the cabbage after 15 minutes to ensure it cures evenly. (Adjust salting time according to your preference.)
Step 5
In a pot, combine 240ml of water and 1 tablespoon of flour. Over low heat, whisk continuously to create a smooth flour paste. Constant stirring prevents it from burning and ensures a silky texture.
Step 6
The paste is ready when it turns transparent and thickens. Turn off the heat and let it cool completely. Using a warm paste can accelerate fermentation, so it’s important to let it cool down to room temperature.
Step 7
In a blender, combine the pear (1/2), onion (1), garlic (8 cloves), salted shrimp (1 Tbsp), ginger powder (1 tsp), plum extract (50ml), and anchovy sauce (50ml). Blend until smooth. Chopping the ingredients beforehand can help the blender process them more easily.
Step 8
In a large mixing bowl, add the blended seasoning mixture, red pepper flakes (90g), and the completely cooled flour paste.
Step 9
Add 2 tablespoons of sugar to enhance the sweetness and umami of the seasoning. Sugar helps balance the overall flavor profile of the kimchi.
Step 10
Taste the seasoning and adjust the saltiness with about 2 teaspoons of seasoned salt if needed. The saltiness of fermented ingredients can vary, so tasting and adjusting is key.
Step 11
Using a spoon or spatula, mix all the seasoning ingredients thoroughly until well combined and smooth. You’ll have a glossy and appetizing kimchi seasoning!
Step 12
Rinse the salted cabbage lightly under running water to remove excess salt, then drain thoroughly in a colander. Excess water can make the kimchi taste diluted.
Step 13
Add the drained salted cabbage to the large bowl containing the kimchi seasoning.
Step 14
Add the finely chopped green onion (1 stalk) and sprinkle generously with sesame seeds for a nutty aroma.
Step 15
Gently mix everything together with your hands, ensuring the cabbage is evenly coated with the seasoning. Be careful not to mash the cabbage while mixing.
Step 16
Your delicious cabbage kimchi, with its spicy kick and satisfying crunch, is ready! It looks incredibly appetizing.
Step 17
If you prefer it spicier, feel free to mix in some Cheongyang chili powder according to your taste! This kimchi is truly a taste that calls for rice! The combination of crisp texture and rich seasoning is simply superb, making you finish a bowl of rice in no time.
