Crispy Summer Delight: Altoran Cabbage Kimchi
Crispy Summer Delight: Altoran Cabbage Kimchi
Summer Kimchi / Altoran Recipe: Super Easy Cabbage Kimchi
Wondering what to do with the abundant cabbage in your kitchen? Enjoy a delicious summer with this crispy and refreshing cabbage kimchi, made exactly following the Altoran TV recipe! It’s wonderfully delicious even when eaten immediately like ‘geotjeori’ (fresh kimchi), and its crisp texture makes it even more appealing. Anyone can easily make this with simple ingredients.
Kimchi Ingredients- 1 head of cabbage (large)
- 1 handful of chives (approx. 50g)
- 2 medium onions
- 2/3 cup coarse salt (approx. 100g)
Cabbage Kimchi Seasoning- 1 cup coarse gochugaru (Korean chili flakes, approx. 100g)
- 4 Tbsp fine gochugaru (Korean chili flakes)
- 5 Tbsp minced garlic
- 2 tsp minced ginger
- 1 cup plum extract (or syrup, approx. 200ml)
- 1/2 cup fish sauce (anchovy or sand lance, approx. 100ml)
- 4 Tbsp sugar
- 1 cup coarse gochugaru (Korean chili flakes, approx. 100g)
- 4 Tbsp fine gochugaru (Korean chili flakes)
- 5 Tbsp minced garlic
- 2 tsp minced ginger
- 1 cup plum extract (or syrup, approx. 200ml)
- 1/2 cup fish sauce (anchovy or sand lance, approx. 100ml)
- 4 Tbsp sugar
Cooking Instructions
Step 1
Wash the cabbage thoroughly, then cut it into quarters. Remove the core and chop it into bite-sized pieces, about 3-4 cm in size. Cutting them too small might reduce the satisfying crunch.
Step 2
Place the chopped cabbage in a large bowl. Sprinkle 2/3 cup of coarse salt evenly over the cabbage. Layering the salt helps it penetrate uniformly, resulting in a more flavorful kimchi. (The TV recipe uses 1 cup, but it might be too much depending on the cabbage size and its natural saltiness, so starting with 2/3 cup and adjusting the seasoning is recommended.)
Step 3
It’s important to weigh down the cabbage to help it salt evenly. If you don’t have a kimchi press stone, you can place a large bowl filled with water on top of the cabbage. Let it salt for about 2 hours. During this time, flip the cabbage pieces occasionally so they salt evenly and soften consistently.
Step 4
Prepare the fresh chives by cleaning them and trimming any wilted parts. Cut them into approximately 5-6 cm lengths. Chives that are too long can be difficult to mix into the kimchi.
Step 5
After salting for 2 hours, rinse the cabbage 2-3 times in cold water to remove excess salt. Drain the rinsed cabbage thoroughly in a colander. Ensure most of the water is removed, as excess moisture can lead to a bland kimchi.
Step 6
Peel the 2 medium onions and blend them until smooth in a blender. Adding puréed onion will make the kimchi seasoning smoother and enhance its sweetness and savory notes. Add the puréed onion to the drained cabbage and let it sit for about 5 minutes to allow the onion flavor to meld.
Step 7
In a large bowl, combine the coarse gochugaru, fine gochugaru, minced garlic, minced ginger, plum extract, fish sauce, and sugar. Mix well until the seasoning paste is smooth and lump-free. Taste and adjust the seasoning if needed by adding more fish sauce or sugar according to your preference.
Step 8
Pour the prepared kimchi seasoning over the cabbage mixed with puréed onion. Gently toss the ingredients with your hands, ensuring the seasoning coats the cabbage evenly. Avoid kneading too vigorously, as this can diminish the cabbage’s crisp texture. Mix gently.
Step 9
Finally, add the cut chives and gently mix them in. Your delicious Altoran cabbage kimchi is now complete! It’s great to eat right away, or you can refrigerate it to enjoy a deeper, more developed flavor.
