Summer Napa Cabbage Kimchi, Refreshing and Crispy, a Rice Thief for Summer
- Cook time
- 340 min
- Difficulty
- 3.5 out of 5 stars
- Servings
- Serves 20
Ingredients
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Trim the outer leaves from 2 napa cabbages (7kg total), slightly cut the root end, then quarter each cabbage.
In a large basin, pour 7 liters of water and add 2 cups of sea salt. Stir well until the salt dissolves to make brine.
Dip the quartered cabbages once in the brine to soften them, then sprinkle the remaining 2 cups of sea salt evenly between each cabbage leaf.
Cover the cabbages with plastic and let them brine for a total of 4 hours. It's best to flip them once after 2 hours.
In a bowl, mix 3 tablespoons of glutinous rice flour with 300mL of water using a whisk until smooth. Pour into a pot and cook, stirring constantly, until the raw flour taste is gone and it thickens. Let it cool.
After 4 hours, thoroughly rinse the brined cabbages three times with clean water, then drain them well in a colander.
While the cabbages are draining, chop the green onions into 4-5cm pieces, julienne the Korean radish thinly, and thinly slice 1 onion.
In a blender, combine 17 red chili peppers, 5 Cheongyang red chili peppers, 1/2 Korean pear, 2 handfuls of garlic, 3 pieces of ginger, 1 cup of anchovy sauce, 4 tablespoons of salted shrimp, and 400mL of water. Blend until smooth.
In a large basin, combine the blended ingredients, the cooled glutinous rice porridge, 3 tablespoons of plum extract, 2 tablespoons of sugar, and 350g of red pepper powder. Mix well to create the seasoning paste.
Taste the seasoning paste and add an additional 1/4 cup of anchovy sauce if needed to adjust the saltiness. (Tasting the seasoning is very important!).
Add the prepared julienned onion, radish, and chopped green onions to the seasoning paste and mix them thoroughly.
Now it's time to meticulously apply the seasoning to each cabbage leaf! Start from the thick white base of each cabbage quarter and spread the seasoning evenly between all the leaves. Your summer napa cabbage kimchi is complete!
Pack the kimchi into a container, store it in a cool place, and enjoy!