Spring Cabbage Kimchi: A Fresh Salad-Style Side Dish
Spring Cabbage Kimchi: Light and Refreshing, Enjoyed Like a Salad
Introducing a recipe for Spring Cabbage Kimchi, seasoned to be as refreshing and light as a salad. The crisp texture of fresh spring cabbage combined with a perfectly balanced seasoning will awaken your appetite.
Main Ingredients
- 4 heads of Spring Cabbage
Seasoning Mix
- 2.5 Tbsp Fish Sauce
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Ginger Syrup
- 1 Tbsp Plum Extract
- 2 Tbsp Vinegar
- 2.5 Tbsp Fish Sauce
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Ginger Syrup
- 1 Tbsp Plum Extract
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
Gently separate the spring cabbage leaves one by one. Wash them thoroughly under running water, then soak them in cold water for about 5 minutes to enhance their crispiness. Make sure to drain them well afterwards.
Step 2
Cut the spring cabbage into bite-sized pieces. Slicing them diagonally lengthwise will help the seasoning distribute evenly and make them easier to eat. Aim for thin slices, almost like sharpening a pencil.
Step 3
Now, let’s prepare the seasoning mix. To keep it light and salad-like, we’ve used a reduced amount of gochugaru. Adjust the ratio of fish sauce and other seasonings to your preference. Combine all seasoning ingredients in a bowl and mix well.
Step 4
Place the drained spring cabbage in a large bowl. Add the prepared seasoning mix and gently toss. It’s important to mix gently to avoid crushing the cabbage leaves. Ensure the seasoning coats the cabbage evenly.
Step 5
Finally, add the vinegar and toss once more to finish. Your refreshing Spring Cabbage Kimchi is ready! The tanginess of the vinegar adds a clean finish to the taste. Enjoy it immediately for the freshest flavor, or let it sit for a short while for the flavors to meld.
