Crispy & Delicious Cabbage Kimchi
Crispy & Delicious Cabbage Kimchi
Super Affordable! A Recipe for Crisp Cabbage Kimchi
I bought a whole head of cabbage because it was on sale and decided to make kimchi! This recipe is simple yet incredibly delicious, with a satisfyingly crisp texture that’s perfect as a side dish or to accompany wraps.
Main Ingredients- 1/2 head of cabbage (choose fresh and firm)
- 2 Tbsp coarse sea salt
- 4 cups water
- A little bit of green onion (about 1/4 stalk)
Seasoning Ingredients- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/4 onion (removes pungency and adds sweetness)
- 2 red chilies (for color and slight sweetness)
- 1 green chili (adjust spiciness)
- 1 clove garlic (about the size of a marble)
- 2 Tbsp minced garlic
- 5 Tbsp fish sauce (for umami)
- 2 Tbsp salted shrimp sauce (for deeper umami)
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/4 onion (removes pungency and adds sweetness)
- 2 red chilies (for color and slight sweetness)
- 1 green chili (adjust spiciness)
- 1 clove garlic (about the size of a marble)
- 2 Tbsp minced garlic
- 5 Tbsp fish sauce (for umami)
- 2 Tbsp salted shrimp sauce (for deeper umami)
Cooking Instructions
Step 1
I’ve prepared half a head of fresh cabbage. Cabbage is really affordable these days, making it perfect for making kimchi without breaking the bank. Let’s make a delicious kimchi with a wonderfully crisp texture.
Step 2
First, cut off the tough base of the cabbage. Then, chop it into bite-sized pieces. If you cut them too small, they might become mushy during the salting process. Aim for pieces that are easy to mix into kimchi, about 4-5 cm in size.
Step 3
Gently rinse the chopped cabbage in clean water for about 5 minutes. This helps remove any surface impurities and keeps the cabbage fresh.
Step 4
Place the washed cabbage in a bowl. Add 2 tablespoons of coarse sea salt and about 4 cups of water. Stir to ensure the cabbage is submerged. Let it salt for about 30 minutes. Stirring halfway through will help it salt more evenly. After 30 minutes, the cabbage should feel slightly tender.
Step 5
Let’s start making the seasoning paste. Get a blender or food processor ready. Add the peeled onion (1/4), deseeded red chilies (2), green chili (1), peeled garlic clove (about marble-sized), and minced garlic (2 Tbsp). Now, add the fish sauce (5 Tbsp) and salted shrimp sauce (2 Tbsp). These sauces will add depth to the kimchi’s flavor.
Step 6
Blend the ingredients until smooth. You can leave a little texture if you prefer; it’s not necessary to blend it completely fine. Transfer the blended mixture to a separate bowl. Add 5 tablespoons of gochugaru (Korean chili flakes) and mix well to create the seasoning paste. You can adjust the amount of gochugaru based on your preferred level of spiciness and color.
Step 7
We’ll also prepare some green onion to add aroma to the kimchi. Slice the white and green parts of the green onion into appropriate sizes. This will enhance the overall fragrance and taste.
Step 8
Rinse the salted cabbage a couple of times under cold water to remove excess salt. It’s crucial to drain the water thoroughly using a colander. If there’s too much water, the kimchi might turn out bland.
Step 9
Place the drained cabbage in a bowl. Add the prepared seasoning paste and the sliced green onions. Gently mix everything together with your hands, ensuring the seasoning coats the cabbage evenly. Be careful not to mash the cabbage too much – we want to preserve that crispiness!
Step 10
Your delicious cabbage kimchi is ready! You can enjoy it right away, but for an even deeper flavor, pack it into a kimchi container. Let it sit at room temperature overnight, then refrigerate. Enjoy its refreshing taste!
