Crispy and Refreshing Cabbage Kimchi
Crispy and Refreshing Cabbage Kimchi
Perfect for Holiday Prep! Easy and Delicious Cabbage Kimchi Recipe
Hello everyone! With the Chuseok holiday just around the corner, why not start your holiday preparations with making some kimchi? While kimchi making, especially the salting process, can take quite some time, this cabbage kimchi offers a unique flavor and delightful crunch that will enrich your holiday table. I made this using a large cabbage a friend gave me, and it turned out so delicious that I just had to share it with you all. Seeing my kimchi refrigerator filled with homemade cabbage kimchi brings such a sense of accomplishment, like being rich! Shall we make this tasty cabbage kimchi together?
Ingredients- 1 large head of cabbage
- 200g coarse salt (for salting)
- 15-20 perilla leaves
- 1 Tbsp vinegar (for soaking perilla leaves)
- 4 medium onions
- 200g chives
- 4 red chili peppers (for color)
- 100g green onions (scallions)
- 3-4 Cheongyang chili peppers (or to taste for spice)
Seasoning and Brine- 3 ladles of flour paste (prepare and cool beforehand)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 10 cloves garlic, minced
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp plum extract
- 2 Tbsp ginger juice
- A pinch of salt (for adjusting brine taste)
- 3 ladles of flour paste (prepare and cool beforehand)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 10 cloves garlic, minced
- 2 Tbsp cooking wine (like Mirin)
- 2 Tbsp plum extract
- 2 Tbsp ginger juice
- A pinch of salt (for adjusting brine taste)
Cooking Instructions
Step 1
Preparation for salting the cabbage: Prepare one large, fresh head of cabbage and a bunch of clean perilla leaves.
Step 2
Remove a few outer leaves from the cabbage. Cut it into quarters and carefully trim out the hard core. This helps the seasoning penetrate the leaves better.
Step 3
Rinse the cabbage quarters under running water. Generously sprinkle the 200g of coarse salt between each leaf, ensuring to salt the thicker stem parts well. This is crucial for drawing out moisture.
Step 4
Pour enough water to cover the salted cabbage quarters. Let it salt for about 3-4 hours, flipping the cabbage pieces several times to ensure even salting. The cabbage is ready when it becomes pliable and bends easily without breaking.
Step 5
Wash the perilla leaves thoroughly. Soak them in water with 1 tablespoon of vinegar for about 5 minutes to remove any odors and freshen them up. Rinse again and drain them completely.
Step 6
Prepare the flour paste for the kimchi brine in advance and let it cool completely. Alternatively, if you find making flour paste cumbersome, you can add a small amount of leftover cooked rice when blending the kimchi paste ingredients.
Step 7
Make the filling for stuffing the cabbage: Finely chop 200g of chives and 100g of green onions. Finely mince 4 red chili peppers (seeds removed for less heat). In a bowl, combine these chopped vegetables with 3 Tbsp fish sauce, 2 Tbsp cooking wine, 3 Tbsp minced garlic (this is part of the overall seasoning), 2 Tbsp plum extract, 1 Tbsp sugar, and a sprinkle of sesame seeds. Mix well. This filling is optional and can be omitted.
Step 8
To make the kimchi brine, combine 3 ladles of the cooled flour paste. Add 4 Tbsp fish sauce, 3 Tbsp plum extract, 2 Tbsp cooking wine, 2 Tbsp ginger juice, and a pinch of salt for taste adjustment. Stir well, then add 2.5L of water to create the complete brine. (You can also use some of the minced garlic from step 6 here).
Step 9
Create the base for the kimchi juice. Blend 4 onions, 3-4 Cheongyang chili peppers (adjust for spice preference), and 10 cloves of minced garlic with a little water until smooth. For a clearer brine, strain the blended mixture through a fine cheesecloth or sieve. Using the pulp is also acceptable.
Step 10
Now it’s time to assemble the kimchi. Take the salted cabbage. Layer a perilla leaf between the cabbage leaves. Then, spread the filling made in step 6 generously. Repeat this process, layering salted cabbage, perilla leaves, and filling until all the cabbage is stuffed.
Step 11
Carefully place the stuffed cabbage into a fermentation container. Pour the kimchi brine prepared in steps 7 and 8 over the cabbage, ensuring it is mostly submerged. Seal the container and let it ferment at room temperature for 1-2 days. Adjust fermentation time based on the ambient temperature.
Step 12
Once the cabbage kimchi has fermented to your liking, remove it from the container and cut it into quarters for easy serving. Enjoy the crisp texture.
Step 13
Arrange the cut cabbage kimchi on a serving plate. Your delicious homemade cabbage kimchi is now ready!
Step 14
Enjoy this lovingly prepared cabbage kimchi with your meals! It’s truly a rice-lover’s delight.
