Spicy Baechu Kimchi
Total Time:2 days fermentation; 20 minutes active
Servings:16 (1 quart)
A pungent, flavorful and spicy fermented vegetable blend, kimchi can be used as an ingredient or served as a side dish. Korean people have been making kimchi for over 3,000 years, and it has become popular world-wide. This recipe will focus on cabbage kimchi, known as “baechu kimchi.” Baechu means napa cabbage in Korean. Fun fact: There are over a hundred varieties of kimchi in Korean cuisine.
- 2 pounds napa cabbage, cleaned, cored and cut into 2-inch pieces
- 1/4 cup kosher salt or sea salt
- 1/4 cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1/2 to 1 cup Korean chili flakes (gochugaru)
- 1 daikon radish, peeled and shredded (optional)
- 1 carrot, peeled and shredded (optional)
- 1 bunch green onions, diced
- 1/4 cup fish sauce
- 1-2 tablespoons of fermented, salted shrimp with brine, chopped
- Toss the cabbage with the salt and place in a plastic or stainless steel colander. Place a heavy bowl or re-sealable plastic bag filled with water on top of cabbage to press the cabbage down. Let the cabbage sit in the sink or over the top of another bowl to drain overnight.
- In a large bowl, mix the remaining ingredients together, cover and set aside (mixture does not need to be refrigerated). After 24 hours, rinse the cabbage well and squeeze out the water. Add the cabbage to the rest of the ingredients and mix well (you may want to use food preparation gloves for this). Make sure to spread the cabbage on all sides with the ingredients for best results.
- Pack the kimchi into a clean 1-quart jar, seal the lid tightly, and set in a room-temperature location away from direct sunlight. Let the kimchi ferment for 1-2 days. The warmer and more humid the conditions are, the faster your kimchi will ferment. Refrigerate the kimchi when fermentation has begun, and the flavor is to your liking.
A pungent, flavorful and spicy fermented cabbage blend, kimchi can be added to dishes as a key ingredient or served as a side dish.
21 calories, 0 g. fat, 0 mg. cholesterol, 547 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 1 g. protein
A note about kimchi and sodium: kimchi is soaked in brine and the amount of salt absorbed (sodium in this recipe) is an approximation.