Crisp Spring Napa Cabbage Kimchi: Delicious Making Secrets
Crisp Spring Napa Cabbage Kimchi: Delicious Making Secrets
A Refreshing Spring Delicacy to Boost Your Appetite: The Perfect Guide to Making Crisp Napa Cabbage Kimchi
As the signs of spring appear, yet the weather remains a bit chilly, and you might be tired of winter kimchi, how about making some refreshing and crisp spring napa cabbage kimchi to invigorate your taste buds? I spotted some fresh napa cabbage at the market that captured my heart, so I decided to make this seasonal spring kimchi. I’ll share a detailed recipe for delicious napa cabbage kimchi that allows you to fully enjoy the changing flavors of each season. #SpringKimchi #NapaCabbageKimchi #KimchiRecipe
Main Kimchi Ingredients- 1 head of Napa Cabbage (large and fresh)
- 1/2 Pear (for sweetness and refreshing taste)
- 1/2 Onion (for sweetness and flavor)
- 1/2 Carrot (for color and texture)
- 100g Scallions (for fresh aroma and taste)
Kimchi Filling Seasoning- 1 cup Gochugaru (Korean chili flakes, determines color and spiciness)
- 200ml Anchovy Sauce (for umami and deep flavor)
- 5 Tbsp Minced Garlic (balances flavor and taste)
- 20g Fresh Ginger, minced (for a pungent aroma and freshness)
- 3 Tbsp Maesil Cheong (Plum Syrup, for subtle sweetness and umami)
- 2 Tbsp Sugar (balances sweetness and enhances umami)
- 1 Tbsp Saeujeot (Salted Shrimp, for deep umami and refreshing taste)
Flour Paste- 200ml Water
- 2 Tbsp Flour (all-purpose or bread flour can be used)
Salting Cabbage- 1 cup Coarse Sea Salt (to keep cabbage crisp)
- 1 cup Gochugaru (Korean chili flakes, determines color and spiciness)
- 200ml Anchovy Sauce (for umami and deep flavor)
- 5 Tbsp Minced Garlic (balances flavor and taste)
- 20g Fresh Ginger, minced (for a pungent aroma and freshness)
- 3 Tbsp Maesil Cheong (Plum Syrup, for subtle sweetness and umami)
- 2 Tbsp Sugar (balances sweetness and enhances umami)
- 1 Tbsp Saeujeot (Salted Shrimp, for deep umami and refreshing taste)
Flour Paste- 200ml Water
- 2 Tbsp Flour (all-purpose or bread flour can be used)
Salting Cabbage- 1 cup Coarse Sea Salt (to keep cabbage crisp)
- 1 cup Coarse Sea Salt (to keep cabbage crisp)
Cooking Instructions
Step 1
First, trim the bottom of the napa cabbage. Then, make an ‘X’ cut into the thick stem part of the cabbage to help it split easily.
Step 2
Split the cabbage by hand along the cuts or cut it into manageable pieces. If using baby napa cabbage, prepare it as is. For larger cabbage, cut it into uniform sizes considering the leaf size and stem thickness. This ensures the seasoning is evenly distributed and cooks well.
Step 3
Lightly sprinkle 1 cup of water over the prepared cabbage, then evenly sprinkle 1 cup of coarse sea salt, focusing on the stems. Let it salt for about 3 hours, turning the cabbage pieces over 2-3 times during this period. This allows the cabbage to salt evenly and maintain its crisp texture.
Step 4
Now, let’s make the flour paste. In a pot, combine 200ml of water with 2 Tbsp of flour. Whisk well to remove any lumps. Cook over low heat, stirring constantly, until it thickens into a paste-like consistency.
Step 5
You can use all-purpose flour or bread flour for the paste. The important thing is the thickness of the paste.
Step 6
After salting for 3 hours, rinse the cabbage thoroughly 3-4 times under running water to remove excess salt. Place the rinsed cabbage in a colander to drain for at least 20 minutes. Properly draining the water prevents the kimchi from becoming mushy and ensures it tastes delicious.
Step 7
While the cabbage is draining, prepare the ingredients for the kimchi filling. Prepping all ingredients at this stage will make the mixing process much smoother.
Step 8
Cut the scallions into 3-4cm lengths. Slice the onion into similar-sized strips. Peel and chop the pear and ginger into manageable pieces, then blend them in a mixer until finely pureed. Blending these ingredients creates a smoother seasoning with well-integrated flavors.
Step 9
Now it’s time to make the seasoning. In a bowl, combine gochugaru, anchovy sauce, minced garlic, minced ginger, plum syrup, sugar, and salted shrimp. Mix them well. Instead of adding all the seasoning at once, it’s best to add it gradually while tasting. Adjusting saltiness and sweetness according to your preference is crucial. (Tip: If you find the amount of gochugaru insufficient, add more at this stage.)
Step 10
Add the prepared sliced scallions, onion, and carrot to the seasoning mixture and mix well. This step allows the seasoning to partially infuse into the vegetables before mixing with the cabbage.
Step 11
Take the drained napa cabbage and carefully spread the filling mixture onto the stems of the cabbage leaves. Ensure the seasoning gets between each leaf. If the leaves are large, fold them in half while applying the seasoning for better coverage.
Step 12
I used 100g of scallions, but next time I might use about 200g generously to enhance the abundant flavor. While I sometimes blend apples, this time I used pear to add a refreshing and crisp taste. Using anchovy sauce brought out a clean umami flavor. Although there are many ways to make kimchi, you can create a delicious kimchi using just anchovy sauce and fresh fruit like this. (Tip: Feel free to experiment with different types of fish sauce or fruits according to your preference.)
Step 13
Pack the seasoned napa cabbage kimchi tightly into a kimchi container. Press down firmly as you pack to minimize air pockets. This helps preserve the crispness and flavor for longer. The cabbage might seem bulky initially because it’s not fully wilted, but it will naturally settle down over time as it ferments.
