Crispy Napa Cabbage and Radish Kimchi (Seokbakji)
A refreshing summer kimchi made with crunchy napa cabbage and radish
We’ve made a delicious seokbakji using fresh summer napa cabbage and crisp radishes. This refreshing and spicy kimchi is a perfect accompaniment to any meal!
Main Ingredients
- 1 head Napa cabbage
- 1 Radish
Cooking Instructions
Step 1
First, prepare the napa cabbage. Cut the cabbage into 4-6 wedges depending on its size. Generously sprinkle coarse sea salt onto the stem parts. Summer cabbage leaves are tender and wilt quickly, so after briefly dipping them in water, salt them for about 4 hours. Flip them occasionally to ensure even salting.
Step 2
Wash the radish thoroughly, peel it, and slice it into approximately 1cm thick flat pieces. Add 2 tablespoons of salt to the sliced radish and let it salt for about 30 minutes. Once the radish has released its moisture and feels softened, rinse it gently under running water and drain it well on a colander.
Step 3
Rinse the well-salted napa cabbage under running water. Wash away the salt from between the leaves and drain thoroughly on a colander. Draining the water well is crucial to prevent the kimchi from becoming mushy and to maintain its crisp texture.
Step 4
Instead of glutinous rice flour paste, we’ll use cooked rice to make the paste. Place about 1/2 cup of cooked rice in a blender, add a little water, and blend until smooth. This will create a paste that gives the kimchi a smoother texture.
Step 5
In a bowl, combine the blended rice paste, 1 cup of anchovy sauce (or your preferred fish sauce like ‘Kkanari’ sauce), 2 cups of gochugaru (Korean chili flakes – adjust to your spice preference), 4 tablespoons of minced garlic, and 1 tablespoon of minced ginger. Mix everything well to create the seasoning paste. Ensure all ingredients are evenly incorporated.
Step 6
Cut the drained napa cabbage into bite-sized pieces for easy packing. Usually, cutting them into 2-3 pieces is convenient.
Step 7
Now it’s time to mix in the seasoning. We’ll start by seasoning the radish, which acts as a natural digestive aid. It’s important to maintain the radish’s crispness.
Step 8
Take a spoonful of the prepared seasoning paste and mix it with the salted radish. Gently toss the radish to ensure the seasoning coats it evenly.
Step 9
Set the seasoned radish aside. Add the cut napa cabbage to the bowl and pour the remaining seasoning over it. Gently massage the seasoning into the cabbage leaves with your hands, ensuring it’s evenly distributed.
Step 10
Finally, add the roughly chopped scallions and toss gently one more time. The fresh aroma of the scallions will further enhance the kimchi’s flavor.
Step 11
Pack the kimchi tightly into a container. Let it ferment at room temperature for about a day, then store it in the refrigerator. During the room temperature fermentation, the radish will mature, developing a wonderfully cool and deep flavor. Enjoy your delicious seokbakji and have a refreshing summer!
