Summer Napa Cabbage Kimchi: Delicious Secret Recipe

재료−10인분+

• Napa cabbage2 heads (approx. 7kg after trimming outer leaves)구입
• Water (for brining)7 liters구입
• Coarse sea salt (for brining water)2 paper cups구입
• Coarse sea salt (for between cabbage leaves)2 paper cups구입
• Sweet rice flour3 spoons구입
• Water (for sweet rice paste)300ml구입
• Chives2 bundles (300g)구입
• Radish1/3 piece (600g)구입
• Onion1 small구입
• Red chili peppers17 pieces구입
• Cheongyang red chili peppers5 pieces구입
• Ginger3 pieces구입
• Garlic1.5 handfuls구입
• Salted shrimp4 spoons (80g)구입
• Anchovy sauce1 and 1/4 paper cups (245g)구입
• Water (for blending)400ml구입
• Plum extract3 spoons구입
• Sugar2 spoons구입
• Red pepper powder350g구입

만드는 법

1. Remove the outer leaves from the napa cabbage.
2. Cut off the root end of the napa cabbage.
3. Cut the napa cabbage into quarters by making two perpendicular cuts about 2/3 of the way through, then tearing the rest by hand.
4. Pour 7 liters of water into a large bowl.
5. Add 2 paper cups of coarse sea salt to the water and dissolve thoroughly.
6. Dip the quartered napa cabbage into the salt water to moisten it.
7. Sprinkle coarse sea salt (2 paper cups total) between the leaves of each cabbage quarter.
8. Cover the cabbage with plastic wrap.
9. Brine the cabbage for a total of 4 hours, flipping it over after 2 hours.
10. Rinse the brined cabbage three times under running water.
11. Drain the rinsed cabbage to remove excess water.
12. Prepare sweet rice paste: Add 3 spoons of sweet rice flour to 300ml of water and whisk until dissolved.
13. Heat the sweet rice flour mixture in a pan over gas heat, stirring constantly with a whisk until it boils and thickens, ensuring no raw flour taste remains. Let it cool.
14. Cut chives into 4-5cm pieces.
15. Cut radish into thin matchsticks.
16. Slice onion thinly.
17. Roughly chop red chili peppers and Cheongyang red chili peppers.
18. Roughly chop ginger.
19. Combine chopped red chili peppers, Cheongyang red chili peppers, ginger, garlic, salted shrimp (80g), anchovy sauce (195g), and 400ml water in a blender.
20. Blend the ingredients until smooth.
21. Pour the blended mixture into a large bowl.
22. Add the cooled sweet rice paste to the blended mixture.
23. Add plum extract (3 spoons) and sugar (2 spoons) to the mixture.
24. Add red pepper powder (350g) to the mixture.
25. Mix all the ingredients thoroughly.
26. Taste the seasoning and add an additional 1/4 paper cup (50g) of anchovy sauce if needed, then mix again.
27. Add sliced onion, julienned radish, and chopped chives to the seasoning mixture.
28. Mix the vegetables into the seasoning until well combined.
29. Put on gloves.
30. Take a quarter of the brined napa cabbage and spread the seasoning mixture between each leaf, starting from the bottom.
31. Place the seasoned kimchi into a kimchi container.
32. Repeat for all remaining cabbage quarters.

팁

• Do not discard the outer leaves of the napa cabbage; they can be dried and used for other dishes like 'ugeoji' (dried napa cabbage).
• When brining napa cabbage, adding salt between the leaves helps it brine faster.
• Covering the brining cabbage with plastic wrap shortens brining time and prevents insects (like fruit flies) from getting in, especially in summer.
• For kimchi, sweet rice paste is essential as it acts as food for lactic acid bacteria, which are abundant in kimchi.
• Boil the sweet rice paste thoroughly to prevent a raw flour taste.
• When cutting radish, make a flat base first to prevent injury.
• When seasoning kimchi, apply the paste from the bottom leaves first.
• Adjusting the seasoning by tasting is crucial for delicious kimchi.