Crisp and Refreshing Young Napa Cabbage Kimchi Recipe
Crisp and Refreshing Young Napa Cabbage Kimchi Recipe
Easy and Delicious Young Napa Cabbage Kimchi for Beginners
Experience the delightful crunch and tender texture of this vibrant young napa cabbage kimchi! Bursting with fresh vegetable juices, this recipe will guide you through making a flavorful and refreshing kimchi that’s perfect for any meal. Get ready for a delightful culinary journey!
Main Ingredients- 2kg Young Napa Cabbage
- 1.5 handfuls Scallions (approx. 150g)
- 1/2 Onion (approx. 75g)
Brining Ingredients- 2L Water
- 1 cup Coarse Sea Salt (approx. 200g)
Glutinous Rice Paste (Juk)- 3 Tbsp Glutinous Rice Flour
- 500ml Cold Water
Kimchi Seasoning- 5 Red Chilies (approx. 50g)
- 2 Cheongyang Peppers (Korean hot peppers, approx. 20g)
- 1/2 Onion (approx. 75g)
- 1 cup Pear Nectar/Juice (200ml, a sweet beverage)
- 1 Tbsp Salted Shrimp (approx. 15g)
- 10 Tbsp Fish Sauce (approx. 150ml)
- 5 Tbsp Plum Extract (Maesilcheong, approx. 75ml)
- 3 Tbsp Minced Garlic (approx. 30g)
- 1/2 tsp Ginger Powder (approx. 1g)
- 1 cup Gochugaru (Korean chili flakes, approx. 70g)
- 2L Water
- 1 cup Coarse Sea Salt (approx. 200g)
Glutinous Rice Paste (Juk)- 3 Tbsp Glutinous Rice Flour
- 500ml Cold Water
Kimchi Seasoning- 5 Red Chilies (approx. 50g)
- 2 Cheongyang Peppers (Korean hot peppers, approx. 20g)
- 1/2 Onion (approx. 75g)
- 1 cup Pear Nectar/Juice (200ml, a sweet beverage)
- 1 Tbsp Salted Shrimp (approx. 15g)
- 10 Tbsp Fish Sauce (approx. 150ml)
- 5 Tbsp Plum Extract (Maesilcheong, approx. 75ml)
- 3 Tbsp Minced Garlic (approx. 30g)
- 1/2 tsp Ginger Powder (approx. 1g)
- 1 cup Gochugaru (Korean chili flakes, approx. 70g)
- 5 Red Chilies (approx. 50g)
- 2 Cheongyang Peppers (Korean hot peppers, approx. 20g)
- 1/2 Onion (approx. 75g)
- 1 cup Pear Nectar/Juice (200ml, a sweet beverage)
- 1 Tbsp Salted Shrimp (approx. 15g)
- 10 Tbsp Fish Sauce (approx. 150ml)
- 5 Tbsp Plum Extract (Maesilcheong, approx. 75ml)
- 3 Tbsp Minced Garlic (approx. 30g)
- 1/2 tsp Ginger Powder (approx. 1g)
- 1 cup Gochugaru (Korean chili flakes, approx. 70g)
Cooking Instructions
Step 1
Freshness is key for young napa cabbage! First, trim the tough root ends of the cabbage leaves so they can easily separate. Then, cut them into bite-sized pieces, about 10-15cm long, for easy eating. Cutting them too long might prevent the seasoning from penetrating well, while cutting them too short can make them mushy. Find that perfect length!
Step 2
Washing the prepared cabbage thoroughly is crucial to remove any dirt or grit. Fill a large basin with plenty of water. Gently swish the cabbage leaves around without applying too much pressure to avoid a grassy smell, rinsing them multiple times until the water runs clear. Make sure to clean between the leaves to ensure a delicious kimchi.
Step 3
Now it’s time to brine the young napa cabbage. In a large bowl or container, dissolve 1 cup of coarse sea salt in 2L of water, stirring well until fully dissolved. Once the salty brine is ready, add the washed cabbage. Gently mix the cabbage so it’s fully submerged in the brine. Let it brine for 30 minutes, and for even brining, flip the cabbage halfway through (around the 15-minute mark). Placing the tougher stem parts at the bottom and the tender leaves at the top helps them brine evenly.
Step 4
After 30 minutes of brining, lightly rinse the cabbage under running water. Avoid washing too vigorously, as this can remove too much salt. Drain the rinsed cabbage thoroughly in a colander for at least 30 minutes. If the cabbage isn’t drained properly, the kimchi might turn out bland or mushy, so make sure to get rid of excess water.
Step 5
While the cabbage is brining and draining, let’s prepare the glutinous rice paste, which forms the base of our delicious kimchi seasoning. In a pot, whisk together 3 Tbsp of glutinous rice flour and 500ml of cold water until smooth, ensuring there are no lumps. Place the pot over medium-low heat and stir continuously to prevent sticking. Once it thickens to a smooth paste, turn off the heat and let it cool completely. The rice paste helps the seasoning bind together and adds a smooth texture.
Step 6
We’ll prepare the onion for the kimchi seasoning in two ways. First, thinly slice half an onion to add a delightful crunch. Slice the other half of the onion into larger pieces, suitable for blending. This dual approach ensures both texture and blended flavor in your seasoning.
Step 7
Let’s prepare the chilies that will add spiciness and aroma. Trim the stems from the 5 red chilies and 2 Cheongyang peppers, then roughly chop them. Since they will be blended, you don’t need to chop them too finely. A slightly coarser chop will make the seasoning look and taste even better.
Step 8
Now, let’s blend the ingredients that will add sweetness and a refreshing fruity note. Combine the roughly chopped half onion and 1 cup of pear nectar (or any sweet apple or pear juice) in a blender. Blend until very smooth. Blending thoroughly ensures a silky, non-gritty seasoning.
Step 9
It’s time to combine all the seasoning ingredients to create our flavorful kimchi paste! In a large bowl, add the blended onion and pear mixture. Next, add the coarsely chopped red and Cheongyang peppers, and the completely cooled glutinous rice paste. Then, add 1 Tbsp salted shrimp (including a little of the brine), 10 Tbsp fish sauce, 5 Tbsp plum extract, 3 Tbsp minced garlic, 1/2 tsp ginger powder, and 1 cup of gochugaru for that essential kimchi color. Mix everything thoroughly with a spoon or spatula until well combined. You can adjust the amount of salted shrimp or plum extract to your preference.
Step 10
Before mixing everything together, rinse the prepared scallions lightly under running water, drain them, and cut them into similar lengths as the young napa cabbage (about 10-15cm). The slightly pungent aroma of the scallions will complement the spicy and sweet seasoning, creating a richer flavor profile.
Step 11
Now for the exciting part – mixing all the ingredients! Add the drained young napa cabbage, the sliced onion, and the cut scallions to the bowl with the prepared kimchi seasoning. Gently add the ingredients to avoid damaging them.
Step 12
Gently toss and mix the ingredients with your hands, ensuring the seasoning coats the cabbage evenly. Be careful not to squeeze too hard, as this can mash the cabbage. It’s important to mix thoroughly so all ingredients are well-seasoned. Taste and adjust the seasoning if needed by adding a little more salt or fish sauce.
Step 13
This delicious young napa cabbage kimchi can be enjoyed immediately, but it develops an even deeper flavor with a bit of fermentation. Pack the kimchi tightly into an airtight container, pressing down firmly to minimize air pockets for optimal fermentation. Cover the top with plastic wrap to create an extra seal before closing the lid. Let it ferment at room temperature for 1-2 days, depending on the weather. Once it tastes perfectly fermented, store it in the refrigerator to enjoy chilled. Warmer weather will speed up fermentation, so adjust the time accordingly.
