Kim Dae-seok's Wrinkled Cabbage Kimchi

• wrinkled cabbage 2 bundles (2.5kg)
• water 1L
• sea salt 1 cup
• scallion 3 stalks
• dried anchovy fish sauce 3 tablespoons
• brown sugar 1/3 tablespoon
• red chili powder 1 cup
• brown sugar 1 tablespoon
• apple 1/2 piece
• onion 1/2 piece
• red chili pepper 7 pieces
• garlic handful
• ginger 1 piece
• green chili pepper 5 pieces
• cooled rice 3 tablespoons
• dried anchovy fish sauce 140ml
• shrimp paste 1 tablespoon
• filtered water 140ml

Recipe 🍳

Cooking tips 💡

• In winter or early spring, use lukewarm water instead of cold to dissolve the salt—this significantly reduces the soaking time for the wrinkled cabbage.
• Pre-soaking scallions in fish sauce and sugar allows them to release their natural, sweet, refreshing juice as they soften, greatly enhancing the kimchi’s depth of flavor.
• Instead of the hassle of boiling glutinous rice paste, using cooled rice makes preparation much easier and results in a fresher, cleaner, more refreshing taste as the kimchi ferments.
• For better visual appeal and texture, coarsely chop about 2 of the red chili peppers at the end—this dramatically improves both color and the satisfying crunch when eating.

Recommended for 🙋

• ⭐Those who want to make fresh, crisp spring kimchi after their stored kimchi has lost its zing.
• ⭐People looking to simplify kimchi seasoning without the trouble of boiling rice paste by using cooled rice instead.
• ⭐Fans of freshly made, vibrant kimchi with a crisp, pickled feel, best enjoyed piled high on top of a bowl of steamed rice.