Crisp Summer Napa Cabbage Kimchi with Abundant Scallions
Crisp Summer Napa Cabbage Kimchi with Abundant Scallions
How to Make Refreshing Summer Napa Cabbage Kimchi Packed with Scallions #Doorimoon #NapaCabbageKimchi #SummerKimchi #ScallionKimchi
Learn to make delicious and crisp summer napa cabbage kimchi generously seasoned with fresh scallions. Using rice instead of flour paste helps the kimchi ferment quickly, while the combination of onion and rice adds a delightful umami.
Kimchi Ingredients- 1 head of Napa cabbage (approx. 1.5kg)
- 2 stalks of Scallions (enough to fill both hands)
- 6 handfuls of Coarse Sea Salt (for brining cabbage)
- 5 Tbsp Cooked Rice (cold)
- 300ml Water
- 1 large Onion
- 5 Tbsp Minced Garlic (generous amount)
- 14 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Grated Ginger
- 5 Tbsp Plum Extract (or syrup)
- 1 tsp MSG (optional)
- 2 cups Gochugaru (Korean chili flakes, approx. 200g)
Cooking Instructions
Step 1
First, trim the outer leaves of one head of napa cabbage and rinse it under running water. Then, carefully cut the cabbage in half lengthwise. Selecting fresh cabbage is the crucial first step to ensure delicious kimchi.
Step 2
Cut the halved cabbage into bite-sized pieces, about 5cm wide. Cutting them too small might lead to a mushy texture later, so maintaining a moderate size is recommended.
Step 3
Wash the cut cabbage pieces thoroughly under running water at least 3 times. Be sure to rinse between the leaves to remove any dirt or debris.
Step 4
Sprinkle the 6 handfuls of coarse sea salt evenly between the cabbage leaves and stem sections. Brining the cabbage until it wilts and becomes flexible is key to achieving a crisp texture.
Step 5
After brining for about 2 hours, rinse the cabbage 1-2 more times under running water to remove excess salt. Place the rinsed cabbage on a colander, cut-side down, to drain for approximately 2 hours. Proper draining is essential to prevent the kimchi from becoming bland or overly soft.
Step 6
While the cabbage is draining, thinly slice the onion. Slicing it coarsely will prevent it from becoming too mushy when blended.
Step 7
In a blender, combine the coarsely sliced onion, 5 tablespoons of cold cooked rice, and 300ml of water. Blend until smooth. For summer kimchi, using rice instead of a flour paste helps it ferment quickly, making it ideal for immediate consumption. The combination of onion and rice also adds a pleasant sweetness and umami.
Step 8
A special characteristic of this summer kimchi is the generous addition of scallions. Scallions are rich in dietary fiber, aiding digestion, improving blood circulation, and helping to eliminate waste products and reduce visceral fat. Their fresh, crisp flavor will complement the kimchi beautifully.
Step 9
In a large bowl, combine the blended onion-rice mixture, 5 tablespoons of minced garlic, 14 tablespoons of fish sauce, 1 tablespoon of grated ginger, 5 tablespoons of plum extract, 1 teaspoon of MSG (optional), and 2 cups of gochugaru. Finally, add the prepared scallions and mix everything thoroughly until the seasoning is evenly distributed amongst the cabbage.
Step 10
Pack the seasoned kimchi tightly into a kimchi container. Leave the container at room temperature for about half a day to ferment. You’ll know it’s ready when you see small bubbles forming along the sides of the container. Once fermented, store it in the refrigerator to enjoy chilled.
Step 11
This summer napa cabbage kimchi boasts a wonderfully crisp texture and a refreshing, deep umami flavor. It’s perfect to serve alongside cold noodles like somyeon, naengmyeon, or jjolmyeon during the summer. Enjoy your delicious homemade kimchi! Thank you for following along today.^^
