Crispy and Delicious Napa Cabbage Kimchi
Crispy and Delicious Napa Cabbage Kimchi
Instead of Expensive Cabbage! How to Make Simple and Fresh Napa Cabbage Kimchi
The price of cabbage is really high, isn’t it? Are you worried about the upcoming kimchi-making season? Don’t worry! Instead of expensive cabbage, make delicious fresh kimchi quickly with crispy napa cabbage. It’s the best side dish for when you have a poor appetite!
Main Ingredients- 1/3 head of Napa cabbage (medium-sized)
- 1 handful of chives (about 1/2 bunch)
Seasoning Ingredients- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Vinegar (for a tangy flavor)
- 3 Tbsp Fish Sauce (for umami)
- 2 Tbsp Plum Extract (for sweetness and flavor)
- 2 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Minced Garlic (for aroma)
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Vinegar (for a tangy flavor)
- 3 Tbsp Fish Sauce (for umami)
- 2 Tbsp Plum Extract (for sweetness and flavor)
- 2 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Minced Garlic (for aroma)
Cooking Instructions
Step 1
First, wash the Napa cabbage thoroughly. Then, cut it into bite-sized pieces, slightly larger than a mouthful. Remove the tough core and use only the leaves. Place the cut cabbage in a colander to drain as much water as possible.
Step 2
In a bowl, add 4 cups (about 800ml) of cold water and dissolve 2 Tbsp of coarse sea salt. Add the prepared Napa cabbage to the brine and let it salt for about 20 minutes. This process softens the cabbage while keeping it crisp.
Step 3
After 20 minutes, rinse the salted cabbage once with cold water to remove excess salt. Drain it again thoroughly in a colander. If there’s too much water, the seasoning can become diluted, so be sure to drain it well.
Step 4
Wash the chives clean, pat them dry, and cut them into 4-5cm lengths. If you’re using green onions, cut them to the same length.
Step 5
Now, let’s make the seasoning. In a large bowl or basin, combine 5 Tbsp Gochugaru, 1 Tbsp vinegar, 1 Tbsp minced garlic, 3 Tbsp fish sauce, 2 Tbsp plum extract, and 2 Tbsp sugar. Mix well until the seasoning paste is evenly combined. Stir until the sugar is dissolved.
Step 6
Add the drained Napa cabbage to the prepared seasoning and gently mix until the seasoning is evenly coated. Be careful not to mash the cabbage by mixing too vigorously. It’s even better to add the seasoning in two batches while mixing.
Step 7
Finally, add the cut chives and gently toss with the Napa cabbage to complete the crispy and delicious Napa Cabbage Kimchi! It’s delicious to eat right away, or you can enjoy a richer flavor by refrigerating it for about a day to let it mature.
