Crisp and Refreshing Summer Cabbage Kimchi (Eolgari Mul Kimchi)
How to Make Eolgari Mul Kimchi – A Cooling Dish for Summer
What’s better than a refreshing bowl of Mul Kimchi on a hot summer day?! Here’s a simple recipe for Eolgari Mul Kimchi made with young cabbage. It’s incredibly easy to make and tastes wonderfully crisp and light. Perfect for stimulating your appetite when it’s too hot to eat!
Kimchi Ingredients
- 1 bunch Eolgari cabbage (young napa cabbage)
- 1 onion
- 1/3 carrot
- 1 handful coarse sea salt (about 2 Tbsp)
Seasoning Ingredients
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp salt (adjust to taste)
- Flour paste
For the Flour Paste
- 2 Tbsp all-purpose flour
- 500ml water (about 2.5 cups)
Optional Ingredients
- 2-3 Cheongyang peppers (or to taste)
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp salt (adjust to taste)
- Flour paste
For the Flour Paste
- 2 Tbsp all-purpose flour
- 500ml water (about 2.5 cups)
Optional Ingredients
- 2-3 Cheongyang peppers (or to taste)
- 2-3 Cheongyang peppers (or to taste)
Cooking Instructions
Step 1
Let’s start making our cool and crisp Eolgari Mul Kimchi, a perfect summer delicacy! ♬♪
Step 2
First, trim the roots of the Eolgari cabbage and wash it thoroughly under running water to remove any dirt. Cut the cabbage into bite-sized pieces (about 5cm or 2 inches long).
Step 3
Place the washed and cut Eolgari cabbage in a bowl and sprinkle with 1 handful of coarse sea salt (about 2 Tbsp). Mix well to coat. Let it salt for about 1 hour, turning it over once or twice during this time to ensure even wilting.
Step 4
Now, let’s prepare the flour paste to give the kimchi a smoother texture.
Step 5
In a small saucepan, whisk together 2 Tbsp of flour and 500ml (about 2.5 cups) of water until smooth. Cook over low heat, stirring constantly, until the mixture thickens to a paste-like consistency. Remove from heat and let it cool completely. Be careful not to burn it!
Step 6
Peel the onion and slice it into thin strips (julienne).
Step 7
Peel the carrot and slice it thinly into matchsticks. The carrot adds color, but you can omit it if you prefer.
Step 8
If you like a bit of spice, thinly slice 2-3 Cheongyang peppers on the diagonal. Adjust the amount based on your preference or omit if you’re sensitive to heat.
Step 9
Let’s check on the Eolgari cabbage that has been salting.
Step 10
Rinse the salted Eolgari cabbage 2-3 times under cold running water to remove excess salt. Be gentle so as not to break the leaves. Drain thoroughly in a colander.
Step 11
All our ingredients are now ready! It’s important to gently squeeze out as much water as possible from the Eolgari cabbage to prevent the kimchi from becoming too watery and ensure it ferments nicely.
Step 12
Combine the drained Eolgari cabbage, sliced onion, carrot, and optional Cheongyang peppers in a large bowl or kimchi container. Add the cooled flour paste, 3 Tbsp of minced garlic, and 0.5 Tbsp of minced ginger.
Step 13
Pour in enough cool water to generously cover all the ingredients. You can adjust the amount of water based on the volume of your ingredients.
Step 14
Using your hands or a spoon, gently mix everything together to ensure the seasonings are evenly distributed amongst the vegetables.
Step 15
Now it’s time to season the kimchi.
Step 16
We have 3 Tbsp of salt here. It’s best to dissolve the salt in a little water before adding it to the kimchi. This helps it distribute evenly. Start with 3 Tbsp and taste as you go, adding more salt if needed or a splash more water if it’s too salty. Adjust the seasoning to your personal preference.
Step 17
Transfer the seasoned Eolgari Mul Kimchi to a storage container, and it’s ready!
Step 18
As you can see, it’s a wonderfully simple recipe! Enjoy this crisp and refreshing Eolgari Mul Kimchi throughout the summer to keep cool and well-fed!
