This Man's Cook Simple Napa Cabbage and Perilla Seed Kimchi
A refreshing napa cabbage and perilla seed kimchi made in just 10 minutes by marinating radish and baby bok choy with sugar and salt, then adding a clear, clean broth made from chili powder and pear juice extracted through a stock bag.
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not rinse the radish after salting—use the brine as-is. Use refined flower salt or non-iodized sea salt to avoid bitterness.
- Do not remove the stock bag prematurely; leave it in until the kimchi is fully fermented to maintain a clean, deep flavor.
- Using freshly blended pear juice gives a natural, refreshing sweetness that enhances the clarity and freshness of the broth.
Recommended for
- Those seeking a refreshing, clean broth to pair with greasy holiday dishes.
- People who want a super simple kimchi ready in just 10 minutes with no complicated steps.
- Anyone wanting to enjoy traditional kimchi with natural sweetness and crisp freshness.
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