Young Napa Cabbage and Baby Napa Cabbage Kimchi
Young Napa Cabbage and Baby Napa Cabbage Kimchi
How to Make Delicious Kimchi with Tasty Cabbage Using ABCT Juice
At our home, we start our mornings with a refreshing ABCT juice made from apples, beets, carrots, and tomatoes. I realized that these ingredients, packed with nutrients, could also be wonderful additions to kimchi seasoning. So, I incorporated them into my kimchi paste to create a delicious and healthy kimchi. This recipe uses boiled potato and ABCT juice for a rich, cooling flavor without the need for a traditional flour paste.
Main Kimchi Ingredients- 1 bunch young napa cabbage
- 1 head baby napa cabbage
- 3 Tbsp coarse sea salt
- 1 cup water (200ml)
- Generous handful of chives
- 1 cup water for brining cabbage (200ml)
Delicious Kimchi Seasoning- 1 boiled potato (medium size)
- ABCT Juice (see recipe below)
- 1 onion (medium size)
- 1 cup minced garlic
- 1/2 cup Korean plum extract (maesil-cheong)
- 1 Tbsp salted fermented shrimp (minced finely)
- 1/4 cup fish sauce (anchovy or sand lance)
- Approx. 1 cup gochugaru (Korean chili flakes, adjust to taste)
Healthy ABCT Juice- 1 apple (cored and roughly chopped)
- 1 packet beet juice (store-bought or freshly juiced)
- 1 carrot (washed and roughly chopped)
- 1 tomato (stem removed and roughly chopped)
- 1 boiled potato (medium size)
- ABCT Juice (see recipe below)
- 1 onion (medium size)
- 1 cup minced garlic
- 1/2 cup Korean plum extract (maesil-cheong)
- 1 Tbsp salted fermented shrimp (minced finely)
- 1/4 cup fish sauce (anchovy or sand lance)
- Approx. 1 cup gochugaru (Korean chili flakes, adjust to taste)
Healthy ABCT Juice- 1 apple (cored and roughly chopped)
- 1 packet beet juice (store-bought or freshly juiced)
- 1 carrot (washed and roughly chopped)
- 1 tomato (stem removed and roughly chopped)
Cooking Instructions
Step 1
First, prepare the main kimchi ingredients: young napa cabbage and baby napa cabbage. Select fresh cabbages and wash them thoroughly under running water. Cut the prepared cabbages into manageable pieces, about 4-5 cm long. Mix 3 tablespoons of coarse sea salt with 1 cup (200ml) of water to create a brine. Pour this brine evenly over the cut cabbage and mix well. Let it brine for at least 1 hour, turning the cabbage occasionally to ensure even salting.
Step 2
While the cabbage is brining, let’s prepare the kimchi seasoning. Instead of making a traditional flour or glutinous rice paste, this recipe uses 1 boiled potato to thicken the seasoning and add a smooth texture. Boil the potato beforehand and rinse it under cold water after cooking before peeling.
Step 3
In a blender, combine the boiled potato, ABCT juice (apple, beet juice, carrot, tomato), onion, minced garlic, plum extract, salted fermented shrimp, and fish sauce. Blend until the mixture is smooth and well combined, ensuring no large chunks remain.
Step 4
Add the gochugaru (Korean chili flakes) to the blended mixture and pulse a few more times to incorporate. Gochugaru is crucial for the kimchi’s color and spicy flavor, so adjust the amount according to your preference. (Caution: Blend only briefly after adding gochugaru to avoid a raw chili taste.)
Step 5
Gently rinse the brined cabbage under running water two to three times to remove any bitterness or impurities. Drain the rinsed cabbage thoroughly in a colander. While the cabbage drains, wash and cut the chives into about 4-5 cm lengths. Chives act as a ‘scene-stealer’ in kimchi, adding a wonderful crispness and fragrant aroma that elevates the overall flavor!
Step 6
Once the cabbage has drained well, pour all the prepared kimchi seasoning over it. Gently mix the seasoning into the cabbage with your hands. Avoid kneading too forcefully; a gentle mixing will help maintain the cabbage’s crisp texture.
Step 7
After the seasoning has been partially incorporated, add the prepared chives and mix again gently. Adding chives at the end helps them retain their crispness and vibrant color.
Step 8
Transfer the finished kimchi into your kimchi container, packing it neatly. It’s best not to fill the container completely to allow space for fermentation.
Step 9
Don’t discard any leftover delicious seasoning! Store it in an airtight container in the freezer. This reserved seasoning can be used later to add deep flavor to other dishes like stews or stir-fries.
