How to Make Green Cabbage Kimchi: A Guide for Even Beginners to Succeed

Kimchi is the essential dish on any Korean table. Do you want to learn how to make green cabbage kimchi from a Korean food master? Let me show you the recipe!~

■ Main ingredients: Chinese cabbage (6 heads/15kg), water (8L), coarse salt (6 cups/1.2kg), radish (3 pieces/4.5kg), green onion (200g), chives (600g), red mustard (500g), shrimp (200g), oysters (200g), soaked cheonggak (50g), sugar (3T)

■ Seasoning ingredients: red pepper powder (400g), anchovy fish sauce (300g), kelp glutinous rice paste (200g), shrimp sauce broth (11/4 cups/250ml), minced garlic (300g), minced ginger (5T), minced shrimp sauce (1T)

■ Green cabbage kimchi recipe

1. Cut the base of the Chinese cabbage (6 heads/15kg) and split it in half. You can tell if the cabbage is fresh by looking at the white part of the base.

2. Dissolve coarse salt (4 cups/800g) in water (8L) and soak the cabbage in the salt water. Sprinkle the remaining coarse salt (2 cups/400g) evenly over the stem part of the cabbage.

3. Pour some salt water over the cabbage and let it marinate for 6 to 8 hours. If you are using pre-salted cabbage that you bought from the store, make sure to order it according to the day you want to make kimchi. Also, remember to flip the cabbage and drain the water well so that the seasoning can penetrate better and make the kimchi more flavorful.

4. Cut the radish (3 pieces/4.5kg) into thin strips and the green onion (200g) into thin slices. It is better to use round and short radishes that have a good taste for cabbage kimchi.

5. Cut the chives (600g) and the stem of the red mustard (500g) into bite-sized pieces. Cut the leaves of the red mustard into smaller pieces. If the stem of the red mustard is thick, chop it finely.

6. To make the seasoning, mix the red pepper powder (400g), anchovy fish sauce (300g), kelp glutinous rice paste (200g), shrimp sauce broth (11/4 cups/250ml), minced garlic (300g), minced ginger (5T), and minced shrimp sauce (1T) together. Then, add the radish strips and toss well. If you soak the red pepper powder in water first, the color will be darker and more appetizing.

7. Add the green onion, chives, and red mustard to the seasoning and toss gently. Be careful not to crush the leafy greens or make them smell too strong.

8. To make the kimchi filling, mix the shrimp (200g), oysters (200g), soaked cheonggak (50g), and sugar (3T) together.

9. Apply the kimchi filling to the stem part of the cabbage. You don't need to put too much, just enough to coat the surface.

10. Fold the cabbage in half and wrap it with the outer leaf. Put it in an airtight container. Make sure to wrap the cabbage well with the outer leaf so that the filling does not leak out and the flavor can spread evenly.

11. Spread the remaining kimchi filling on the bottom of the container, sprinkle some flower salt (a little) over it, and cover it with the seasoned cabbage.

12. Let the cabbage kimchi ferment at room temperature for 1 to 2 days and then refrigerate it for about 20 days. Enjoy your homemade green cabbage kimchi!

This recipe comes from Sookja Yoon, who is a master of Korean cuisine. She has been cooking for over 40 years and runs the Korea Traditional Food Research Institute.

(Souce: EBS)