Kim Dae-seok Chef's Sweet Potato Cabbage Kimchi

Cooking tips 💡

• Avoid salting the cabbage to preserve its crisp texture—using it fresh is the secret to this recipe.
• Thoroughly rinse the sweet potato to remove all starch, ensuring the kimchi broth remains clean and not heavy.
• If onion juice is unavailable, substitute with plum syrup or sugar to achieve the desired sweetness.
• Do not overmix chives at the beginning—they can become crushed and release a strong raw smell. Add them only at the end and mix gently.
• The finished kimchi tastes great immediately, but letting it rest at room temperature for about a day before refrigerating allows the flavors to fully develop and deepen.

Recommended for 🙋

• ⭐Those who want to make a unique kimchi preserving the crisp texture of cabbage.
• ⭐People looking for a gourmet side dish with subtle sweetness from sweet potato.
• ⭐Anyone seeking a super simple kimchi recipe without any salting step.