Crisp & Fresh Garlic Chives and Cabbage Kimchi: An Easy Beginner-Friendly Recipe
Crisp & Fresh Garlic Chives and Cabbage Kimchi: An Easy Beginner-Friendly Recipe
Quickly Make Delicious Garlic Chives and Cabbage Kimchi with Leftover Cabbage!
Don’t let that cabbage in your fridge go to waste! Make this refreshing Garlic Chives and Cabbage Kimchi with its wonderful crisp texture and fresh flavor to enrich your family’s meals. It’s a simple recipe anyone can follow to create a delicious side dish that will have you reaching for more rice.
Main Ingredients- 1/4 head of cabbage
- 1 handful of garlic chives (approx. 50g)
- A small piece of carrot (for color)
Kimchi Seasoning- 2 Tbsp fish sauce (anchovy or sand lance)
- 1.5 Tbsp soy sauce (brewing soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp plum extract (or plum syrup)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1.5 Tbsp soy sauce (brewing soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp plum extract (or plum syrup)
Cooking Instructions
Step 1
First, wash the cabbage thoroughly, remove the core, and cut it into thick shreds about 1cm wide. Place the shredded cabbage in a large bowl and soak it in cold water with 3 tablespoons of vinegar for about 10 minutes to enhance its crispness. Wash the garlic chives, drain them, and cut them into lengths of about 4-5cm. Marinate the cut garlic chives with 1 tablespoon of fish sauce to slightly wilt them, which helps the seasoning adhere better.
Step 2
Rinse the cabbage lightly under running water after soaking it in vinegar water, then drain it thoroughly in a colander. Add 2 tablespoons of gochugaru to the drained cabbage and gently mix by hand until the cabbage is evenly coated with the chili flakes. Doing this first helps the seasoning penetrate better, resulting in a delicious kimchi.
Step 3
In a separate bowl, combine all the remaining seasoning ingredients (2 Tbsp fish sauce, 1.5 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp vinegar, 1 Tbsp sugar, 2 Tbsp plum extract) and mix well to create the seasoning sauce. Add the shredded carrot for visual appeal and gently mix with the garlic chives that were marinated in fish sauce.
Step 4
Now, combine the cabbage that has been coated with gochugaru and the garlic chives and carrot mixed with the seasoning. Place everything in a large bowl and gently toss by hand to ensure the seasoning is evenly distributed among all the ingredients. Be careful not to overmix, as this can make the vegetables mushy; gentle mixing is key.
Step 5
This prepared garlic chives and cabbage kimchi is absolutely delicious served immediately! You can enjoy its fresh and crisp texture right away. If you don’t eat it immediately, you can let it sit for a bit until the cabbage softens slightly, offering a different, appealing taste. Since this kimchi isn’t meant to be fermented like traditional kimchi, it’s best enjoyed fresh. Sprinkle some sesame seeds on top before serving for extra nuttiness.
