Crispy Summer Napa Cabbage Kimchi Salad
How to Make Delicious Summer Napa Cabbage Kimchi Salad Without Kimchi Making
When you’ve run out of your kimchi stash, here’s a recipe for a quick and crispy summer Napa cabbage kimchi salad. This fresh kimchi salad, made with the vibrant flavors of spring/summer cabbage, will invigorate your palate with its sweet and tangy taste. It’s a simple yet heartfelt recipe that will add vitality to your meal. Enjoy a delicious meal with this easy homemade kimchi!
Main Ingredients
- 1 head Summer Napa Cabbage
- 1 bunch Scallions
- 1 cup Coarse Sea Salt
- 4 cups Water
Seasoning Ingredients
- 4 Tbsp Fermented Shrimp Paste
- 3 Tbsp Anchovy Sauce
- 1/2 Onion
- 1 Tbsp Grated Ginger
- 2 Tbsp Minced Garlic
- 2/3 cup Gochugaru (Korean Chili Flakes)
- 1/2 cup Korean Plum Extract
- 1/2 cup Flour Paste (based on standard paper cup)
- 1/4 Pear
- 4 Tbsp Fermented Shrimp Paste
- 3 Tbsp Anchovy Sauce
- 1/2 Onion
- 1 Tbsp Grated Ginger
- 2 Tbsp Minced Garlic
- 2/3 cup Gochugaru (Korean Chili Flakes)
- 1/2 cup Korean Plum Extract
- 1/2 cup Flour Paste (based on standard paper cup)
- 1/4 Pear
Cooking Instructions
Step 1
Trim off any bruised or wilted outer leaves from the fresh summer Napa cabbage. This helps maintain the kimchi’s freshness.
Step 2
Cut the cabbage into bite-sized pieces, about 3-4 cm long. Cutting them too small might affect the texture.
Step 3
Cut the scallions into lengths similar to the cabbage, about 3-4 cm. It’s good to use both the white and green parts.
Step 4
Let’s prepare the seasoning base. In a blender, combine the fermented shrimp paste, anchovy sauce, peeled 1/2 onion, peeled 1 Tbsp ginger, peeled 1/4 pear, and 1/2 cup Korean plum extract. Blend until smooth. Add half of the gochugaru (1/3 cup) first and mix; this allows the chili flakes to bloom, resulting in a more vibrant color.
Step 5
Rinse the cut cabbage 2-3 times under running water to remove any dirt. It’s important to wash it thoroughly, as a cloudy liquid might appear.
Step 6
Place the cabbage in a bowl. Add 1 cup of coarse sea salt and 4 cups of water mixed into a brine. Let it salt for about 1 hour, stirring occasionally to ensure even salting. After an hour, the thick stems of the cabbage should bend easily, indicating it’s well-salted. Be careful not to over-salt, as it can become too salty or mushy.
Step 7
Rinse the salted cabbage thoroughly 2-3 times in cold water to remove excess salt. Make sure to rinse well to avoid a raw taste.
Step 8
Drain the rinsed cabbage in a colander. Gently squeeze out any excess water. Avoid squeezing too hard, as it might crush the cabbage.
Step 9
Add the prepared scallions and the remaining gochugaru (1/3 cup) to the drained cabbage. Gently mix to coat the cabbage with the chili flakes. This step helps the cabbage absorb the color beautifully and makes the seasoning adhere better.
Step 10
Add all the blended seasoning mixture (including the flour paste) and mix well. Toss gently, but thoroughly, to ensure the seasoning permeates every piece of cabbage without crushing it.
Step 11
Finally, add 1 Tbsp of sugar (adjust to your preference) and mix briefly. This adds a pleasant sweetness and enhances the overall flavor.
Step 12
Transfer the finished kimchi salad to an airtight container. While it’s delicious right away, letting it sit at room temperature for about a day will allow the flavors to meld, creating a deeper taste. Store in your kimchi refrigerator and enjoy it chilled!
