Making summer napa cabbage kimchi, a delicious kimchi recipe with a lively crunch: Mak Kimchi! 🌶️

Hello, this is Han-Kki Gongjakso~😊

The weather is really hot these days, isn't it? The sweltering heat makes you lose your appetite... but at times like this, just having some cool and crunchy kimchi is enough to finish a bowl of rice in no time.

But strangely enough, I'm sure everyone has had the frustrating experience of making kimchi with summer cabbage only to have it smell raw or get mushy quickly, right? ㅠㅠ I used to be like that too.

But don't worry anymore! Today, I will show you how to make 'summer cabbage kimchi' that keeps it crisp until the very end without fail.

My secret golden-flavored kimchi recipe that everyone around me asks for—let's get started right now!

Crispness is key! The ingredient preparation is different from the start.

The foundation of all cooking is fresh ingredients! Especially for summer kimchi, it is no exaggeration to say that ingredient preparation accounts for 90% of the taste. Make sure to take note of the ratios I share!

✅ Just prepare this! (Measurements are based on a paper cup)

2.5 cups of red pepper powder

[For pickling cabbage]

2 heads of summer napa cabbage (choose firm ones with yellow insides!)

1.5 cups coarse salt

A handful of chives (about 100g)

[Secret Seasoning (Ingredients to Blend)]

1 onion

4 tablespoons minced garlic

1 tablespoon minced ginger

5 red chili peppers (Spicy kick UP!)

6 tablespoons anchovy fish sauce

3 tablespoons of salted shrimp

1 bowl of leftover rice (This is a real life hack!)

1 apple

1 cup of ground pear

2 tablespoons of sugar

'How to Make Mak Kimchi and Napa Cabbage Kimchi' That Even Beginners Can Successfully Make

Alright, shall we get started in earnest? The method I'm showing you is a much simpler way to make quick-pickled napa cabbage kimchi than making it whole, so anyone can do it easily!

1️⃣ Slicing and Salting Napa Cabbage

First, cut off the base of the napa cabbage and separate the leaves one by one, then roughly chop them into bite-sized pieces. If you chop them too finely, they will lose their crunchy texture!

Put the chopped cabbage in a large bowl and sprinkle coarse salt between the layers, then sprinkle just a little water to help the salt dissolve.

Oh, here's one more clever tip!

For our impatient neighbors, you can completely dissolve the salt in water to make a brine and pour it over the items. This way, you won't have to worry about the salt clumping, and the pickling will be much easier and more even! Just do whichever method is most comfortable for you 😉

Please check the condition while marinating for about 2 hours! If you marinate it for too long, it will become salty and mushy. If you flip it over once after about 30 minutes, it will be marinated evenly.

2. Making Golden Ratio Seasoning

While the cabbage is pickling, we are going to make the magic seasoning. Put the onion, garlic, ginger, dried chili peppers, fish sauce, salted shrimp, leftover rice, fruit, and sugar into a blender and blend it all up.

Adding cold rice here eliminates the raw vegetable smell and enriches the kimchi with probiotics, resulting in a much deeper and more refreshing flavor! This is the key secret to this delicious kimchi recipe. 😉

3. Mix well

Rinse the fully salted napa cabbage 2 to 3 times in water to drain the water, then place it in a sieve and squeeze out the excess moisture thoroughly. You must drain the water properly to prevent the kimchi from becoming mushy!

In a large bowl, add the drained napa cabbage, ground seasoning, red chili powder, and finely chopped scallions, and mix gently. Shake, shake with love to ensure the red color is evenly distributed!

4. Storage and Aging Tips

Pack the mixed kimchi tightly into a kimchi container. Do not put it in the refrigerator immediately; leave it at room temperature for half a day to a day, and transfer it to the refrigerator once bubbles start to rise.

Doing it this way makes it age much more refreshing and delicious!

How is it, neighbors? Making summer cabbage kimchi is really simpler than you thought, isn't it?

If you just follow the delicious kimchi recipe I shared, you'll effortlessly whip up a go-to side dish to take care of your meals this summer. No more worries about failure due to a raw, mushy taste! With its crunchy and refreshing flavor, eating two bowls of rice is the minimum, you know? Haha.

Save this recipe and be sure to give it a try! Your whole family might ask, "Where did you buy this kimchi?" ✨ Have a delicious day!