Kim Dae-seok's Young Napa Cabbage Kimchi

• Young napa cabbage 1 head
• Sea salt (for brine) 1/2 cup
• Sea salt (for sprinkling) 1 cup
• Sea salt (for seasoning) 1 tablespoon
• Anchovy fish sauce 1/2 cup
• Glutinous rice flour 1 cup
• Gochugaru 7 tablespoons
• Red chili 15 pieces (200g)
• Cheongyang chili 5 pieces
• Minari 1 bunch
• Pear 1/4 piece
• Onion 1/2 piece
• Ginger 1 piece
• Garlic 1 bunch
• Shrimp paste 2 tablespoons
• Plum syrup 2 tablespoons
• Sugar 2 tablespoons
• Dried shiitake mushrooms 2 pieces
• Dried kelp 1 piece (10g)
• Broth water 500ml
• Brining water 2L

Recipe 🍳

Cooking tips 💡

• Remove the kelp immediately after 5 minutes of boiling, as prolonged cooking releases mucilage that can cloud the broth.
• Summer cabbage kimchi can become heavy if too much gochugaru is used; reducing the amount and adding fresh ground red chilies instead creates a lighter, sweeter, and more refreshing flavor.
• Avoid rubbing the young napa cabbage too hard, as this can release a strong raw smell. Handle it gently to maintain its crisp, clean texture.

Recommended for 🙋

• ⭐Those who want to make a fresh, spicy, and invigorating homemade kimchi to boost their appetite in summer.
• ⭐People seeking the golden recipe for light, crisp, and non-heavy young napa cabbage kimchi.
• ⭐Anyone wanting to recreate the refreshing, tangy minari cabbage kimchi often served in restaurants.