Main ingredients
Young napa cabbageSea saltAnchovy fish sauceGlutinous rice flourGochugaruRed chiliCheongyang chiliMinari
Kim Dae-seok's Young Napa Cabbage Kimchi
A refreshing summer specialty kimchi with reduced gochugaru and fresh red chili paste, enhanced with the crisp freshness of minari, eliminating any heaviness.
Ingredients needed 8 servings
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.
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