Crisp Albaechu Kimchi (Baby Napa Cabbage Kimchi)
A fresh geotjeori side dish made by salting baby napa cabbage and tossing it with a seasoning blended with cooked rice, perfect alongside noodle dishes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This fresh kimchi is made by salting tender yellow baby napa cabbage leaves and tossing them in a seasoning blended with cooked rice and fresh red chili peppers. Blending in cooked rice instead of cooking a starch porridge makes preparing the seasoning quick and easy. It pairs wonderfully as a side dish with noodle soups like kalguksu or sujeobi.
- Servings
- about 6–8 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Baby napa cabbage1 head, 1 kg
- Garlic chives (buchu)20 stems
- Coarse sea salt1/2 cup
Seasoning
- Red chili pepper2
- Onion1/2
- Cooked rice1/2 bowl
- Water1 1/2 cups
- Fish sauce2 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Gochugaru (Korean chili flakes)2/3 cup
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame seeds2 tbsp
- Remove the outer leaves of the cabbage and use only the yellow inner leaves.
- Instead of garlic chives, you can prepare about 15 scallions, or large green onion also works well.
- If you do not have red chili peppers, you can make it by increasing the amount of gochugaru.
- If you have whole garlic (10 cloves) or fresh ginger (1/2 knob), you can blend them together.
- Rinse the cabbage under running water, sprinkle with salt between the layers, and let it salt for about 1 hour 30 minutes.
Steps
Remove the outer leaves of the cabbage and use only the yellow inner leaves.
Instead of garlic chives, you can prepare about 15 scallions, or large green onion also works well.
Have the onion and red chili pepper ready for the seasoning.
If you do not have red chili peppers, you can make it by increasing the amount of gochugaru.
Cut the cabbage in half, cut in half again, and slice diagonally as shown in the picture.
Rinse the cabbage under running water, sprinkle with salt between the layers, and let it salt for about 1 hour 30 minutes.
Cut the garlic chives into lengths of about 3 to 4 cm.
Roughly chop the red chili peppers and onion for the seasoning.
Place them in a blender along with the salted fermented shrimp, fish sauce, cooked rice, and water, then blend until smooth.
If you have whole garlic (10 cloves) or fresh ginger (1/2 knob), you can blend them together.
Combine the blended mixture with the gochugaru, minced garlic, minced ginger, and sugar (= green plum syrup).
Mix well so the seasonings meld together.
After about 1 hour, flip the cabbage over so the top and bottom switch places.
Check the state of the cabbage and let it salt for another 30 minutes.
Rinse the salted cabbage once in water and drain thoroughly.
Add the drained cabbage, garlic chives, seasoning, and toasted sesame seeds, then toss everything together evenly to finish.
Ppunwife's tips
- After about 1 hour, flip the cabbage over so the top and bottom switch places, then salt for another 30 minutes while checking its condition.
FAQ
Is there a substitute if I don't have garlic chives?
Instead of garlic chives, you can prepare about 15 scallions or use sliced large green onion.
How can I substitute if I don't have red chili peppers?
If you don't have red chili peppers, you can make the seasoning by increasing the amount of gochugaru.
How can I salt the cabbage evenly?
Sprinkle salt between the layers and salt for about 1 hour, then flip the top and bottom and salt for another 30 minutes while monitoring its texture.
Can I use green plum syrup instead of sugar in the seasoning?
You can use an equal amount of green plum syrup in place of sugar to add sweetness.
