Main ingredients
large cabbageradishgreen onionred chili peppercheongyang chili peppergarlicgingeronionwheat flourfreshly blended pear juicered chili powdersquid sauceplum syrup
Kim Dae-seok's Large Cabbage Dumpling Kimchi
A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.
Ingredients needed 8 servings
Recipe
Cooking tips
- For summer kimchi, use wheat flour slurry instead of glutinous rice slurry to achieve a cleaner, more refreshing broth.
- Avoid shrimp paste in summer broth kimchi as it can add a fishy taste; use only squid sauce and salt for a clean flavor.
- When pear prices are high, using store-bought blended pear juice provides a simple way to achieve natural sweetness.
- Let the kimchi ferment at room temperature for about 6 hours, then refrigerate. For deeper, more refreshing flavor, enjoy after 2 days.
Recommended for
- Those seeking a refreshing, non-sticky cabbage kimchi for summer.
- Home cooks wanting a fail-proof dumpling kimchi from slurry-making to broth seasoning.
- Fans of enjoying chilled kimchi broth with rice and ice cubes for a cooling meal.
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