How to make onion cabbage kimchi revealed on Altoran

Kimchi, an indispensable part of our food, is a regular guest on the dining table throughout all four seasons. Just as needle and thread go together, kimchi cannot be absent wherever warm steamed rice is present. Most people likely associate kimchi with the image of spicy red cabbage kimchi. However, there are many varieties of kimchi, and they are made in forms that vary by region or possess unique characteristics. Kimchi with various flavors is not just for winter; refreshing summer kimchi is also one of the important foods that helps one get through the sweltering summer.

'Altoran,' a cooking program broadcast on MBN, is a show featuring panelists such as Kim Ha-jin, Noh Yu-min, and Kim Hyo-jin, with the aim of revealing the home-cooking secrets of various chefs and finding the best meal. The various foods introduced on Altoran possess a magic that makes viewers want to challenge themselves with new recipes by incorporating the chefs' secrets. A cooking culture is gradually spreading where many viewers seek to find their own cooking styles based on the introduced recipes. The onion cabbage kimchi introduced on Altoran is a kimchi with an excellent refreshing and crunchy texture suitable for summer.

1. Remove the roots and skins of 10 onions, and make cross-shaped cuts leaving about 1cm at the ends.

2. Remove the core of half a cabbage and cut it lengthwise into four quarters.

3. Add 3L of water and one and a half cups of salt, then soak the onions and cabbage for 1 hour.

4. Boil the cut onion pieces, roots, skins, and cabbage core in 2L of water for 20 minutes.

5. After cooling completely, strain it to prepare the vegetable broth.

6. Chop 1 onion into large pieces, then put 2 cups of red chili powder, 150g of dried chili, 100g of whole garlic, 1 cup of anchovy fish sauce, 4T of salt, 3T of sugar, and 6 cups of onion vegetable broth into a blender and grind.

7. Remove the seeds from 1 oriental melon, slice it with the skin on, add it to the blender, and blend it together with the other ingredients.

8. Add 4T of buckwheat flour to 4 cups of onion vegetable broth to make buckwheat paste.

9. Add a handful of chopped jjokpa green onions, 6 sliced Cheongyang chili peppers, and 6 sliced red chili peppers to the seasoning to make the kimchi stuffing.

10. Open the onions, fill them with the stuffing, and coat the outer surface.

11. Spread the stuffing well between the layers of cabbage as well.

12. Place them in a kimchi container with the open sides facing up and pour the kimchi stuffing over them to cover.

13. Leave at room temperature for one day, then ferment in the refrigerator for 2 to 3 days to complete.

[Fam Times = Reporter Kim Young-ji]