Summer calls for vibrant flavors and refreshing dishes, and what better way to beat the heat than with a batch of homemade summer cabbage kimchi? This recipe offers a lighter, crisper take on the traditional kimchi, perfect for those warm months. Forget the long fermentation times associated with other kimchi recipes; this version utilizes quick pickling techniques to deliver a delicious, crunchy side dish in a fraction of the time. The vibrant mix of fresh cabbage, carrots, and a subtly sweet and spicy gochujang-based sauce creates a flavor explosion that will tantalize your taste buds.
This easy-to-follow recipe uses readily available ingredients and simplifies the process, making it accessible to even novice kimchi makers. It's the perfect way to add a healthy and exciting Korean twist to your summer meals. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own refreshing summer cabbage kimchi.
Tools Needed
- Kimchi jar
- Knife
- Cutting board
- Mixing bowl
- Plastic gloves
Ingredients
- Gochugaru (Korean chili flakes): 1 cup
- Fish sauce: 1/2 cup
- Sugar: 1 tablespoon
- Minced garlic: 1 tablespoon
- Minced ginger: 1 tablespoon
- Apple and pear puree (optional)
- Vegetable stock (optional)
- Cabbage
- Onions
- Scallions
- Salted water
Step-by-Step Instructions
Step 1. Prepare the Kimchi Seasoning and Cabbage
- Combine gochugaru, fish sauce, sugar, minced garlic, minced ginger, apple and pear puree (if using), and vegetable stock (if using) in a bowl. Mix thoroughly. Let it stand overnight to thicken. (Note: Recipe for vegetable stock provided separately)
- Cut the cabbage in half, remove the stem, and separate the inner and outer leaves. Cut into smaller, even-sized pieces (approximately 1 inch x 1 inch).
- Submerge the cabbage in hot salted water, stirring to ensure even distribution. Let it sit for about 10-15 minutes until it bends easily without breaking. Drain and rinse thoroughly with cold water 2-3 times.
Step 2. Combine and Season the Vegetables
- Cut onions into similar-sized pieces as the cabbage. Trim scallion heads and cut into 1-inch lengths.
- Wearing plastic gloves, gently mix the cabbage, onions, and scallions with a generous portion of the prepared seasoning. Make sure the seasoning is evenly coated.
Step 3. Pack and Ferment the Kimchi
- Transfer the kimchi mixture to a clean glass kimchi jar. Pack it firmly, pressing down to remove air pockets. Cover the surface with a plastic bag to prevent molding.
- Let the kimchi sit at room temperature for a day, then refrigerate. It can be eaten immediately, but it tastes better after fermentation and can be stored in the refrigerator for up to three months.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- For a less bitter kimchi, use Hawaiian onions instead of regular summer onions.
- Don't add too much sugar to the seasoning, as cabbage is naturally sweet.
- Make sure all ingredients are cut into similar sizes for even cooking and texture.
- The seasoning can be made ahead of time and stored in the refrigerator for up to three months.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use a different type of cabbage?
Yes! Napa cabbage is traditional, but green cabbage or even savoy cabbage will work. Just be aware the flavor profile might change slightly.
2. How long will this kimchi last in the refrigerator?
This quick kimchi will last for about a week in the refrigerator. It's best eaten within 3-5 days for optimal crunch and flavor.
This quick and easy summer cabbage kimchi recipe is a perfect addition to any summer meal, offering a refreshing crunch and a burst of flavor. Enjoy this vibrant side dish alongside grilled meats, rice bowls, or simply on its own as a satisfying snack. Now go forth and kimchi!