Crisp and Fresh Young Napa Cabbage Kimchi
Made some fresh kimchi before the main kimchi-making season, using young napa cabbage!
Nowadays, kimchi is often made using pre-salted napa cabbage, which means the kimchi-making season seems to have started earlier than before. What used to be made at the end of December is now done before the pre-salted cabbage runs out, typically in mid to late November. So, before that busy season arrives, I decided to make some delicious young napa cabbage kimchi that can be enjoyed like a side dish or a fresh salad. It’s a delightful treat that will make you want to finish a bowl of rice, especially when you don’t have much appetite!
Key Ingredients
- 3 heads of young napa cabbage
- 2 cups coarse sea salt (for brining)
- 40 Tbsp anchovy sauce
- 9 Tbsp minced garlic
- 1 Tbsp minced ginger
- 6 Tbsp plum extract (maesil cheong)
- 400g raw peeled shrimp
- 3 Tbsp cooked rice
- 3 cups dried anchovy and kelp broth
- 6 cups Korean chili powder (gochugaru)
- 3 onions
Cooking Instructions
Step 1
Prepare the young napa cabbage. Start by removing any yellowed or wilted outer leaves and any dirt. Trim the root ends. If the leaves are very long, cut them in half for easier handling. Once prepped, wash the cabbage thoroughly under running water and drain well.
Step 2
Now, it’s time to brine the cabbage. In a large bowl or container, layer the young napa cabbage. Take about a handful of the coarse sea salt (2 cups total) and sprinkle it evenly over the cabbage. Continue layering the cabbage and sprinkling salt until all the salt is used, ensuring an even coating.
Step 3
Let the salted young napa cabbage sit for about 2 hours. During this time, flip the cabbage from top to bottom once. This helps ensure that the cabbage brines evenly, resulting in a crispier texture.
Step 4
While the cabbage is brining, let’s prepare the flavorful seasoning paste. In a bowl, combine the anchovy sauce (40 Tbsp), minced garlic (9 Tbsp), and minced ginger (1 Tbsp). Mix these ingredients first to help reduce any strong fishy odor from the anchovy sauce and enhance its umami flavor. Finally, add the plum extract (6 Tbsp) and mix well.
Step 5
Instead of using glutinous rice flour paste, we’ll use cooked rice to thicken the kimchi seasoning. In a blender, combine the cooked rice (3 Tbsp) with the anchovy and kelp broth (3 cups). Blend until smooth. This creates a smooth and flavorful base for your kimchi paste, similar to a traditional glutinous rice paste.
Step 6
Pour the blended rice and broth mixture into the anchovy sauce mixture you prepared earlier. I’ve also added ground raw shrimp (400g) from my freezer; adding shrimp will make the kimchi even more refreshing and flavorful. Feel free to omit this or use other seafood according to your preference.
Step 7
Now it’s time to add the star ingredient for color and spice: Korean chili powder (gochugaru). Add 6 cups of gochugaru and mix everything thoroughly to create a delicious kimchi seasoning paste. You can adjust the amount of chili powder to your taste.
Step 8
After brining for 2 hours, the young napa cabbage should have wilted to about half its original volume. It’s important to brine it for just the right amount of time to maintain its crispness.
Step 9
Rinse the brined cabbage under cold running water, gently agitating it about twice to remove any excess salt and impurities. After rinsing, drain it thoroughly in a colander. This step is crucial to prevent the kimchi from becoming soggy and ensure it ferments well.
Step 10
Thinly slice 3 onions into matchsticks. Add the sliced onions to the drained young napa cabbage and gently toss to combine. The sweetness of the onions will complement the cabbage, adding another layer of flavor.
Step 11
Pour the prepared kimchi seasoning over the cabbage and onions. Gently mix everything with your hands, ensuring that the seasoning coats every piece of cabbage evenly. Be careful not to overmix or mash the cabbage.
Step 12
The young napa cabbage kimchi can be eaten immediately, but for a deeper flavor, let it sit at room temperature in a container overnight before transferring it to the kimchi refrigerator. Enjoy this crisp and refreshing kimchi while it’s at its best!
