Step 1

First, cut the cabbage into thick slices. Place the sliced cabbage in a large bowl and sprinkle a handful of coarse sea salt evenly over it. Let it salt for 1-2 hours, stirring occasionally to ensure even salting. It’s important not to over-salt, so the cabbage remains crisp.

Peel the lotus root, then slice it into thick, bite-sized pieces, similar to diced kimchi (kkakdugi). To remove its astringency and prevent browning, soak the sliced lotus root in a solution of 1 liter of water mixed with 2-3 tablespoons of vinegar for about 1 hour.

Step 2

Now, let’s prepare the kimchi seasoning. In a pot, combine 1/4 cup of cooked rice and 1/2 cup of water, cook until it forms a thick paste (like rice porridge). Immediately place the pot in a bowl of cold water to cool it down rapidly. Once the rice flour paste is completely cooled, add 3 Tbsp red chili powder, 3 Tbsp fermented anchovy sauce, 2 Tbsp minced garlic, 1/2 grated onion, 1/2 packet of Korean pear juice, 1 Tbsp sugar, and 1/2 Tbsp finely minced fermented shrimp paste to the cooled paste. Mix everything well to create a delicious kimchi seasoning.

Step 3

Rinse the salted cabbage gently under running water 2-3 times to remove excess salt, then drain it thoroughly in a colander. Drain the lotus root pieces as well, discarding the vinegar water.

Combine the drained cabbage and lotus root in a large bowl. Add 1 Tbsp of red chili powder and toss gently to coat the ingredients. This initial coating helps with color and allows the main seasoning to adhere better.

Step 4

Pour the prepared kimchi seasoning over the lightly coated cabbage and lotus root. Mix well, ensuring that every piece is evenly coated with the seasoning.

Finally, add the diagonally sliced green onion and gently mix it in without overworking the ingredients. Your crispy lotus root and cabbage kimchi is now ready! It can be enjoyed immediately, but it will develop a richer flavor after resting in the refrigerator for about a day.