Kim Dae-seok's Large Cabbage Dumpling Kimchi

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.