Crispy Napa Cabbage Kimchi
Crispy Napa Cabbage Kimchi
How to Make Delicious Napa Cabbage Kimchi with One Whole Cabbage
Is your kimchi stash running low? Instead of waiting for the big kimchi-making season, let’s make fresh and flavorful Napa cabbage kimchi right at home! Kimchi is an essential side dish on the Korean table, and this recipe will guide you through making it step-by-step with ease.
Main Ingredients- 1 head Napa cabbage
- 1 bunch chives
- 1 stalk large green onion
- 1 cup coarse sea salt (for salting cabbage)
Kimchi Seasoning Ingredients- 6 Tbsp Korean chili flakes (gochugaru)
- 5 dried chili peppers
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp plum extract (maesilcheong)
- 1/2 apple (peeled and cored)
- 1/2 onion
- 10 cloves garlic
- 1 inch piece ginger
- 2 Tbsp cooked rice (cooled)
- 1 cup water
- 6 Tbsp Korean chili flakes (gochugaru)
- 5 dried chili peppers
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 2 Tbsp plum extract (maesilcheong)
- 1/2 apple (peeled and cored)
- 1/2 onion
- 10 cloves garlic
- 1 inch piece ginger
- 2 Tbsp cooked rice (cooled)
- 1 cup water
Cooking Instructions
Step 1
First, prepare the Napa cabbage. Remove the outer leaves, then cut the cabbage in half lengthwise from the root. Cut into bite-sized pieces. Sprinkle coarse sea salt evenly between the leaves. Pour 2 cups of water over the cabbage and let it salt for 1 hour and 50 minutes. Flip the cabbage once halfway through to ensure even salting.
Step 2
To add depth of flavor to the kimchi, cut the dried chili peppers into 3-4 pieces with scissors. Soak them in 4 tablespoons of anchovy sauce for 30 minutes. This will soften the peppers, making them easier to blend.
Step 3
For a delightful crunch and fresh aroma, cut the chives into approximately 5cm lengths. Slice the large green onion diagonally; this helps the seasoning penetrate well and looks appealing.
Step 4
To contribute sweetness and umami to the seasoning, chop the apple and onion into small pieces so they are easy to blend in the mixer. Peel and core the apple before chopping.
Step 5
Combine the soaked dried chilies, garlic cloves, ginger, chopped apple and onion, cooled cooked rice, plum extract, and 1 cup of water in a blender. Blend until smooth. If you have some broth available, using it instead of water will result in an even richer flavor.
Step 6
Add 6 tablespoons of Korean chili flakes to the blended mixture and stir well to create the delicious kimchi seasoning. You can adjust the amount of chili flakes according to your preference.
Step 7
Rinse the salted cabbage thoroughly under running water about 3 times. Place the rinsed cabbage in a colander and let it drain for about 20 minutes to remove excess water. Properly draining the water is crucial for maintaining the kimchi’s crispness and preventing it from becoming mushy.
Step 8
Apply the prepared seasoning evenly to the drained cabbage and mix well. Ensure the seasoning is thoroughly coated between the leaves. Finally, add the chopped chives and green onion and gently mix. Taste the kimchi and add a little more salt if needed to adjust to your liking.
Step 9
When packing the kimchi into a container, press it down firmly to remove any air pockets. This helps the kimchi ferment better and taste more delicious. Let it ferment at room temperature for half a day, then store it in the kimchi refrigerator to ripen and chill before serving.
