Crispy Cabbage Kimchi: A Stomach-Friendly Delight
Easy and Delicious Cabbage Kimchi Recipe
Cabbage is renowned for its benefits for the stomach, aiding digestion and soothing discomfort. This recipe, inspired by ‘Mom’s Home Cooking’ on YouTube, offers a simple yet detailed guide to making this delightful kimchi at home. Enjoy its satisfying crunch and refreshing taste, perfect as a side dish, a complement to grilled meats, or even in wraps. Get ready to make a versatile cabbage kimchi that’s both healthy and delicious!
Main Ingredients
- 600g Cabbage (about 1 medium head)
- 4 handfuls Coarse Sea Salt (approx. 1 cup)
- 1 medium Onion
Flavorful Seasoning
- 2 tsp Garlic Powder (or 2 Tbsp minced garlic)
- 1/2 tsp Ginger Powder (or 1/2 Tbsp minced ginger)
- 6 Tbsp Red Pepper Flakes (Gochugaru)
- 2 tsp Fish Sauce (or Soy Sauce)
- 2 Tbsp Sugar
- 200ml Warm Water
- 2 Tbsp All-Purpose Flour
- 2 tsp Garlic Powder (or 2 Tbsp minced garlic)
- 1/2 tsp Ginger Powder (or 1/2 Tbsp minced ginger)
- 6 Tbsp Red Pepper Flakes (Gochugaru)
- 2 tsp Fish Sauce (or Soy Sauce)
- 2 Tbsp Sugar
- 200ml Warm Water
- 2 Tbsp All-Purpose Flour
Cooking Instructions
Step 1
First, prepare the cabbage. Cut off the core, then quarter the cabbage. Next, cut each quarter into three segments, creating bite-sized pieces that are slightly larger than mouth-sized.
Step 2
Place the cut cabbage pieces into a large bowl. Sprinkle one handful of coarse sea salt over each quarter of the cabbage, for a total of four handfuls. Gently toss to coat the cabbage evenly with salt. This process helps to draw out moisture and soften the cabbage.
Step 3
Let the salted cabbage sit for 2 hours to pickle. For more even salting, you can turn the cabbage pieces halfway through. Continue until the cabbage is wilted and tender.
Step 4
While the cabbage is pickling, let’s make the delicious kimchi seasoning. In a small pot or pan, combine 200ml of warm water with 2 tablespoons of all-purpose flour. Whisk well to dissolve any lumps, then heat over low flame, stirring constantly, until it forms a thick paste (a flour slurry). This slurry acts as a binder and thickener for the seasoning. Remove from heat and let it cool completely.
Step 5
Once the flour paste has cooled, add all the prepared seasoning ingredients. Use 2 teaspoons of garlic powder and 1/2 teaspoon of ginger powder for convenience (or their fresh, minced equivalents). Stir in 2 tablespoons of sugar and mix everything thoroughly.
Step 6
Next, add 6 tablespoons of gochugaru (Korean red pepper flakes) for that signature kimchi spiciness, and 2 teaspoons of fish sauce (or soy sauce) for umami. Stir well until all the seasoning ingredients are smoothly combined.
Step 7
Peel the onion and slice it thinly into fine shreds.
Step 8
Add the thinly sliced onion to the seasoning mixture and stir to combine. Let it sit for a few minutes; this allows the onion’s natural sweetness to infuse into the seasoning. Cover the bowl with plastic wrap to prevent the seasoning from drying out.
Step 9
After 2 hours of pickling, rinse the cabbage thoroughly under cold running water at least twice. Make sure to wash away any salt trapped between the leaves. Be gentle and avoid squeezing too hard, as this can make the cabbage mushy.
Step 10
Gently squeeze the excess water out of the rinsed cabbage leaves. It’s important to remove enough water so the kimchi doesn’t turn out too watery or bland.
Step 11
Add the squeezed cabbage to the bowl with the seasoned onions. Carefully mix everything together, ensuring the seasoning coats the cabbage evenly. Transfer the kimchi to a serving dish, sprinkle with toasted sesame seeds for garnish, and enjoy! For a more fermented flavor, leave the kimchi at room temperature overnight before refrigerating.
