Jung Ho-young's Cabbage Kimchi

Name: Jung Ho-young's Cabbage Kimchi
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cabbage 1/2 head; coarse salt 4 tablespoons; water 600ml; minced garlic 4 tablespoons; red pepper powder 6 tablespoons; sugar 1 tablespoon; plum syrup 2 tablespoons; kangaroo fish sauce 2 tablespoons; onion 1/2 medium; pear juice (blended pear juice) 300ml; monosodium glutamate 1/2 teaspoon; green onion as needed; toasted sesame seeds a pinch

A crisp and refreshing summer kimchi made by using store-bought pear drink and blended onion instead of glutinous rice paste, perfect for quick and easy preparation.

🙋 Recommended for

⭐ Those who want to make a unique, refreshing, and crunchy kimchi to boost their appetite in summer
⭐ People who find traditional kimchi preparation with rice paste too burdensome and are looking for a simpler recipe
⭐ Individuals tired of store-bought kimchi and seeking a high-value, low-cost side dish made in bulk with minimal ingredients

45 min Difficulty Easy side dish

Main ingredients 🥩

cabbageminced garlicred pepper powderplum syrupkangaroo fish sauceonionblended pear juicegreen onion

Tags 🏷️

super simple summer food side dish

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

cabbage 1/2 head
coarse salt 4 tablespoons
water 600ml
minced garlic 4 tablespoons
red pepper powder 6 tablespoons
sugar 1 tablespoon
plum syrup 2 tablespoons
kangaroo fish sauce 2 tablespoons
onion 1/2 medium
pear juice (blended pear juice) 300ml
monosodium glutamate 1/2 teaspoon
green onion as needed
toasted sesame seeds a pinch

Recipe 🍳

Remove the core from the cabbage and cut it into bite-sized pieces similar to regular napa cabbage kimchi.
In a large bowl, mix 600ml of water with 4 tablespoons of coarse salt to make a brine. Add the sliced cabbage and mix well. Let it rest for 30 minutes.
Place half an onion and 300ml of store-bought pear juice in a blender and blend until smooth.
In a mixing bowl, add 4 tablespoons of minced garlic, 6 tablespoons of red pepper powder, 1 tablespoon of sugar, 2 tablespoons of plum syrup, 2 tablespoons of kangaroo fish sauce, and 1/2 teaspoon of monosodium glutamate.
Add the blended onion and pear juice mixture to the seasoning bowl and mix thoroughly. Let it sit to allow the red pepper powder to fully dissolve.
After 30 minutes of salting, drain the cabbage through a colander without rinsing. Simply remove excess brine.
Clean and chop green onions into bite-sized pieces similar to the cabbage.
Add the drained cabbage and chopped green onions to the prepared seasoning. Mix thoroughly, ensuring every piece is evenly coated.
Transfer to a storage container, sprinkle with toasted sesame seeds, and finish. Store at room temperature if eating soon, or refrigerate for longer aging.

Cut cabbage into bite-sized pieces and soak in salted water for 30 minutes. Drain without rinsing.
Mix red pepper powder, fish sauce, garlic, and other seasonings with blended onion and pear juice in a bowl, letting it rest to soften the spice.
Combine the drained cabbage and green onions with the prepared seasoning, mixing well, then sprinkle with sesame seeds.

Cooking tips 💡

Using a brine solution instead of sprinkling salt directly ensures even and faster penetration of seasoning throughout the cabbage.
Do not rinse the salted cabbage before mixing—this preserves the rich broth that develops during fermentation, giving a thick, refreshing watery kimchi texture.
If avoiding chemical seasonings like monosodium glutamate, increase the kangaroo fish sauce by about 1 tablespoon to balance saltiness and enhance umami flavor.