Crispy Napa Cabbage Kimchi (Gyeoteulgi)
Crispy Napa Cabbage Kimchi (Gyeoteulgi)
Making Delicious Napa Cabbage Kimchi (Gyeoteulgi)
Hello everyone! As the season is just right, I decided to make some delicious Napa Cabbage Kimchi (Gyeoteulgi). Usually, gyeoteulgi is made without salting, but since I have quite a bit, I salted it slightly so it can be stored like kimchi. Let’s make this crispy and fresh Napa Cabbage Gyeoteulgi together!
Ingredients- 12 heads Napa cabbage (baby cabbage)
- 1 bunch chives
- 1 Tbsp minced ginger
- 4 Tbsp salted shrimp
- 1/3 cup anchovy sauce (approx. 60ml)
- 1/2 cup plum extract (approx. 100ml)
- 2 Tbsp glutinous rice flour
- 3 cups coarse sea salt (for salting)
- 3 cups chili powder (approx. 150g)
- 2 cups water (approx. 400ml)
- 1 cup minced garlic (approx. 150g)
Cooking Instructions
Step 1
Prepare 12 heads of baby Napa cabbage. Separate the leaves, wash them thoroughly under running water, and then cut them into bite-sized pieces (about 3-4 cm wide).
Step 2
The coarse sea salt we use has been aged for over 4 years, so it’s not bitter and doesn’t stick to your hands, making it convenient for cooking. (The salting time may vary depending on the saltiness of the salt you use.)
Step 3
Sprinkle coarse sea salt evenly in between the washed and cut cabbage leaves, gently tossing to salt. Continue until the cabbage wilts.
Step 4
While the cabbage is salting, mix 2 Tbsp of glutinous rice flour with 2 cups of water in a pot. Cook over low heat, stirring constantly, until a thick paste forms. Let the paste cool slightly. Once cooled, add chili powder, minced ginger, plum extract, minced garlic, salted shrimp, and anchovy sauce to the paste. Mix everything thoroughly to create a delicious kimchi seasoning.
Step 5
Wash and finely chop the chives. For Napa Cabbage Gyeoteulgi, adding chives instead of green onions or scallions adds a wonderful fragrance and enhances the flavor.
Step 6
Check the cabbage after about 5 hours of salting. The salting time can vary depending on the amount of salt used and the condition of the cabbage. I decided to stop when it was slightly less wilted. Rinse it thoroughly 3-4 times under running water to remove excess salt, then drain it well in a colander. (Ensuring the water is well-drained is key to keeping the kimchi crisp and preventing it from becoming mushy.)
Step 7
Add the prepared seasoning to the drained cabbage and gently mix. Taste and adjust the seasoning if needed; it’s better to add coarse sea salt for flavor balance than more fish sauce to preserve the fresh taste of gyeoteulgi. Finally, add the chopped chives and mix once more gently. Your crispy and delicious Napa Cabbage Gyeoteulgi is complete!
Step 8
Transfer the finished Napa Cabbage Gyeoteulgi into a kimchi container. On warm days like these, leave it at room temperature for about half a day before refrigerating. This will allow it to ferment slightly and be enjoyed fresh.
