Fresh Whole Cabbage Kimchi
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Skipping the usual long salting, raw napa cabbage goes straight into the chili seasoning and the leaves stay crunchy, cool, and full of juice.
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Green plum syrup brings a rounded sweetness that fermentation would otherwise supply, softening the salt of the anchovy sauce. Tossing stops as soon as the red paste coats the leaves evenly, because any water left on the cabbage, or too much mixing, thins the seasoning.
Ingredients
Instructions
- 1
Wash 1 napa cabbage well, especially between the outer leaves, then shake off excess water.
Trim the base shallowly so the leaves separate cleanly, and tear the leaves lengthwise into easy-to-eat strips.
- 2
Drain the cabbage thoroughly so the seasoning does not become watery.
If you want less moisture, sprinkle on a very small amount of salt, let it sit briefly, then squeeze only lightly to keep the crisp texture.
- 3
Make the seasoning paste by mixing 1 cup chili flakes, 1/2 cup anchovy fish sauce, 3 tablespoons minced garlic, 1/2 tablespoon minced ginger, and 2 tablespoons plum extract until the flakes look evenly moistened.
- 4
Rinse 10 green onions and cut them into 4-5cm lengths.
If the white parts are thick, split them lengthwise so the seasoning can cling evenly without needing rough mixing later.
- 5
Put the cabbage and seasoning paste in a large bowl, then toss gently from the leafy ends first.
Stop once the red seasoning coats the surfaces evenly, because overmixing can bruise the cabbage and release water.
- 6
Add the green onions and 1 tablespoon sesame seeds, then toss once more with a light hand.
Taste a cabbage piece, adjust with fish sauce or salt only if needed, and serve immediately for the crispest bite.
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