Kim Dae-seok's Summer Napa Cabbage Kimchi

• 2 heads of summer napa cabbage (about 3kg after preparation)
• total 4 cups sea salt for brining (including 7L water)
• glutinous rice flour 3 tablespoons (300ml water)
• green onion 300g
• radish 600g
• 2 onions (1 sliced for filling, 1 for blending)
• 17 red chili peppers
• 5 green chili peppers
• 3 slices of ginger
• half a pear
• 1 handful and a half of crushed garlic
• shrimp paste 4 tablespoons (80g)
• dried anchovy sauce 1 cup plus 1/4 cup (total 245g)
• 400ml water (for blending)
• plum syrup 3 tablespoons
• sugar 2 tablespoons
• gochugaru 350g

Recipe 🍳

Cooking tips 💡

• Summer napa cabbage should not be soaked too long, as it loses sweetness and becomes tough. Use generous salt and limit soaking time to exactly 4 hours for best results.
• Covering the cabbage with large plastic wrap during brining helps maintain internal temperature, shortens brining time, and prevents insect infestation.
• Glutinous rice paste acts as food for beneficial bacteria, promoting better fermentation and enhancing flavor—especially important for summer kimchi.

Recommended for 🙋

• ⭐Those who want to make their own refreshing, spicy summer napa cabbage kimchi at home.
• ⭐People seeking the secret to crisp, firm kimchi that stays crunchy even in the final head.