Seasonal Delight! Crispy Winter Spring Cabbage Kimchi
Seasonal Delight! Crispy Winter Spring Cabbage Kimchi
A Precious Winter Season Vegetable, Crispy and Refreshing Spring Cabbage Kimchi Golden Recipe!
Try making a refreshing kimchi with spring cabbage, a sweet and tender vegetable available only in the cold winter! Spring cabbage is rich in beta-carotene, excellent for anti-aging, and is a warming vegetable perfect for winter. Even with simple seasoning, you can bring out the fresh, natural flavor of spring cabbage to energize your meal.
Main Ingredients- 400g Spring Cabbage
- 200g Radish
- 10 Scallions
- 1/4 Onion
- 1 Red Chili Pepper
Spring Cabbage Kimchi Seasoning- 50ml Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Anchovy Fish Sauce
- 2 Tbsp Minced Garlic
- 1 Tsp Minced Ginger
- 1/2 Tbsp Salt
- 1 Tbsp Sugar
- 2 Tbsp Toasted Sesame Seeds
- 50ml Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Anchovy Fish Sauce
- 2 Tbsp Minced Garlic
- 1 Tsp Minced Ginger
- 1/2 Tbsp Salt
- 1 Tbsp Sugar
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Carefully separate the leaves of the fresh spring cabbage one by one. Rinse them thoroughly under running water to remove any dirt or debris. Lightly drain the excess water.
Step 2
Wash the scallions. Slice the white root part in half lengthwise, then cut them into approximately 3cm pieces. This makes them easy to eat and ensures the seasoning is evenly distributed.
Step 3
Peel the onion and slice it into thin strips. Avoid slicing them too thickly so they blend well with the other ingredients in the kimchi.
Step 4
Finely mince the red chili pepper after removing the seeds. This adds color and a hint of spiciness to the dish.
Step 5
Peel the radish and slice it into thin matchsticks. This will add a crisp texture and refreshing taste to the kimchi.
Step 6
After washing the spring cabbage and draining it, cut the leaves into bite-sized pieces. Avoid making them too large, as this can be inconvenient to eat. Ensure they are cut to a suitable size.
Step 7
In a bowl, combine 50ml of water with 3 Tbsp gochugaru, 3 Tbsp anchovy fish sauce, 2 Tbsp minced garlic, and 1 Tsp minced ginger. Whisk until well combined and no lumps remain to create a flavorful seasoning paste. You can substitute anchovy fish sauce with sand lance fish sauce if preferred.
Step 8
Place the julienned radish, sliced onion, and cut scallions into a large bowl. Add half (1/2) of the prepared seasoning paste and gently mix. Allow the ingredients to absorb some of the seasoning.
Step 9
Add 1/2 Tbsp of salt to the mixture of radish, scallions, and onion to season. Adjust the amount of salt according to your preference.
Step 10
Now, add the cut spring cabbage and pour the remaining half (1/2) of the seasoning paste. Gently mix the ingredients. Be careful not to overmix, as spring cabbage is delicate and can develop a raw taste if handled too roughly.
Step 11
Once the spring cabbage is incorporated and the seasoning is well distributed, add the minced red chili pepper for color. Finally, add 1 Tbsp of sugar and lightly toss to combine everything. Adjust the sweetness to your liking.
Step 12
Finally, sprinkle 2 Tbsp of toasted sesame seeds over the top for a nutty aroma. Your delicious spring cabbage kimchi is ready! It’s great to eat immediately, or you can let it ferment slightly for an even richer flavor.
