Name: Baechu – Cabbage Kimchi
Prep time: 30 min
Total time: 30 min
Ingredients: 1 Napa cabbage; 6 dried red chili peppers; 0.5 cups (118 ml) carrot; small piece of Korean radish; 3 or 4 spring onions; 3 tbsp coarse salt; 2 cloves garlic; 0.5 cups (118 ml) medium white or yellow onion; 2 tbsp cooked white or brown rice; 0.5 cups (118 ml) water; 2 tbsp jeotgal (fish sauce); 2 tbsp gochujang (red pepper paste); 1 tbsp sugar; 1 tbsp sesame seeds; 1 pair plastic gloves

Description

A classic kimchi recipe, spicy and tangy. Perfect as a side or addition to your favorite dishes.

Ingredients

Units

1 Napa cabbage
6 dried red chili peppers
0.5 cups (118 ml) carrot
small piece of Korean radish
3 or 4 spring onions
3 tbsp coarse salt
2 cloves garlic
0.5 cups (118 ml) medium white or yellow onion
2 tbsp cooked white or brown rice
0.5 cups (118 ml) water
2 tbsp jeotgal (fish sauce)
2 tbsp gochujang (red pepper paste)
1 tbsp sugar
1 tbsp sesame seeds
1 pair plastic gloves

Instructions

Cut the cabbage in half, remove the core from each side, slice each half in half lengthwise, and then slice into two-inch chunks. Rinse well, place in a large bowl, sprinkle with salt, and mix gently with gloves. Set aside for at least two hours.
Soak dried red chili peppers in water to soften.
Wash and peel the carrot and radish, slicing them into matchsticks. Wash and cut the spring onion into two-inch strips. Mince the garlic. Peel and roughly chop the onion.
Drain the softened peppers. Blend the rice and onion with ¼ cup water. Add the peppers and the remaining ¼ cup of water. Blend until smooth, adding more water if needed to reach one cup of sauce.
After at least two hours, drain the cabbage. In a large bowl, combine the sauce from step 4, the carrot, radish, spring onion, and garlic from step 3. Add fish sauce, red pepper paste, sugar, and sesame seeds. Mix well with gloves.
Add the cabbage to the mixture from step 5 and mix gently but thoroughly. Adjust sweetness with sugar if needed. Transfer to a large container and press the kimchi down lightly to ensure even sauce coverage.
Let sit at room temperature for 1-24 hours, then refrigerate.

Notes

For optimal fermentation, use non-chlorinated water when rinsing the cabbage and preparing the sauce.
If you don’t have jeotgal (fish sauce), you can substitute with 1 tablespoon of soy sauce and 1 teaspoon of anchovy paste for a similar savory depth.
Store your kimchi in an airtight container in the refrigerator for up to 2 weeks for optimal flavor and texture.

Prep Time: 30 minutes

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5
Sodium: 500
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 3
Carbohydrates: 30
Fiber: 5
Protein: 3