Low-Salt Kimchi
Easy and Delicious Low-Salt Kimchi Recipe [Cancer Prevention Recipe]
Try making delicious kimchi easily with this pre-cut Napa cabbage style. It’s mildly salted and perfect for the whole family to enjoy.
Kimchi Ingredients
- 2.5kg Napa cabbage
- 10 stalks Scallions
- 5 generous handfuls Coarse Sea Salt
Kimchi Seasoning Ingredients
- 4 small Onions
- 3 small Apples
- 3 small Pears
- 5 Tbsp minced Garlic
- 3 Tbsp Garlic-Ginger Paste (or 3 Tbsp grated Ginger)
- 5 Tbsp Sugar
- 1 Tbsp Dashida (optional)
- 5 Tbsp Salted Shrimp
- 3 Tbsp Fish Sauce
- 2 Tbsp Soy Sauce (Korean traditional soup soy sauce)
- 4 small Onions
- 3 small Apples
- 3 small Pears
- 5 Tbsp minced Garlic
- 3 Tbsp Garlic-Ginger Paste (or 3 Tbsp grated Ginger)
- 5 Tbsp Sugar
- 1 Tbsp Dashida (optional)
- 5 Tbsp Salted Shrimp
- 3 Tbsp Fish Sauce
- 2 Tbsp Soy Sauce (Korean traditional soup soy sauce)
Cooking Instructions
Step 1
Separate the Napa cabbage leaves, wash them thoroughly, and then cut them into bite-sized pieces using a knife or scissors. This recipe uses 5 cabbages, each weighing about 500g, for a total of 2.5kg. Pre-cutting allows the seasoning to penetrate better, making the kimchi tastier.
Step 2
Sprinkle 5 generous handfuls of coarse sea salt (regular salt can be used if sea salt is unavailable) evenly over the cut cabbage. Gently mix the cabbage leaves to ensure the salt is distributed evenly, allowing them to wilt. (Tip: A general guideline is about one handful of salt per 500g of cabbage. Don’t worry too much if it seems too salty initially; you can rinse the cabbage multiple times after salting to adjust the saltiness to your preference.)
Step 3
Let the salted cabbage sit and wilt for one hour. Flipping the cabbage leaves occasionally during this time will help them to salt evenly.
Step 4
While the cabbage is salting, prepare the kimchi seasoning. Start by preparing the base vegetables. Since the onions used were small, 4 were prepared. (Tip: Adjust the number of onions based on their size. A good ratio is about 1/3 of a small onion per 500g of cabbage.)
Step 5
Add pears to enhance sweetness and flavor. If Korean pears are unavailable, Western pears can be substituted. (Tip: About 1/2 of a small pear per 500g of cabbage is a suitable amount. Three small pears were used in this recipe.)
Step 6
Apples also add a refreshing taste and subtle sweetness to the kimchi seasoning. (Tip: About 1/2 of a small apple per 500g of cabbage is a suitable amount. Three small apples were used in this recipe.)
Step 7
Blend the prepared onions, pears, and apples until finely pureed. If using a blender is inconvenient, a manual hand blender can also be used. In that case, leaving a little texture in the puree can add depth to the kimchi’s flavor.
Step 8
Add 5 tablespoons of minced garlic for a deep flavor and 3 tablespoons of garlic-ginger paste. If you don’t use fresh ginger often and find it spoils, using a tube of ginger paste is convenient. (Tip: If ginger paste is not available, you can use 3 tablespoons of freshly grated ginger. The paste’s thick consistency helps it mix well with the seasoning.)
Step 9
Add 5 tablespoons of salted shrimp for added umami. (Tip: Homemade salted shrimp will offer an even richer flavor.) Then, add 3 tablespoons of fish sauce and 2 tablespoons of traditional Korean soy sauce (Guk-ganjang). Using both fish sauce and soy sauce together creates a more complex and harmonious taste than using fish sauce alone. (Note: A common ratio is 1 Tbsp salted shrimp, 1 Tbsp fish sauce, and 1 Tbsp Guk-ganjang per 500g of cabbage.)
Step 10
Add 10 tablespoons of gochugaru (Korean chili powder) for vibrant color and spiciness. (Tip: Approximately 2 tablespoons of gochugaru per 500g of cabbage is a standard amount. Adjust according to your spice preference.)
Step 11
Add 5 tablespoons of sugar for a balanced sweetness. (Tip: A common ratio is 1 tablespoon of sugar per 500g of cabbage. Adjust based on the sweetness of the pears and apples used.)
Step 12
Add 1 tablespoon of Dashida (a Korean seasoning powder) for an extra boost of flavor. If you don’t prefer the taste of Dashida, feel free to omit this ingredient.
Step 13
Combine all the prepared seasoning ingredients and mix well to create a thick kimchi paste.
Step 14
Thoroughly wash the 10 stalks of scallions. (Tip: A good ratio is about 2 stalks of scallions per 500g of cabbage.)
Step 15
Cut the prepared scallions into approximately 5cm lengths. Add the cut scallions to the kimchi paste and mix gently to allow the seasoning to coat them.
Step 16
Once the cabbage is tender and has absorbed the salt, rinse it several times under cold running water. This step helps to dissolve any remaining salt crystals and allows you to adjust the saltiness to your liking.
Step 17
Drain the rinsed cabbage thoroughly in a colander. Ensure excess water is squeezed out to prevent the kimchi from becoming watery or mushy.
Step 18
Add the seasoned scallions and the kimchi paste to the drained cabbage. Mix gently but thoroughly, ensuring the seasoning coats every piece of cabbage.
Step 19
Nicely pack the finished kimchi into containers. You now have delicious low-salt kimchi! This recipe yields approximately 6 containers of 500ml each. Let it ferment and mature in the refrigerator for an even richer flavor.
