Baechu Kimchi is one of the most popular types of kimchi in Korea. Made from fermented napa cabbage with spicy seasoning, this kimchi has a distinctive sour, spicy, and savory taste. Kimchi is not just a side dish but an essential part of Korean culinary culture with numerous health benefits. In this article, we will discuss the complete recipe for making Baechu Kimchi, from the ingredients needed to the serving instructions.
Ingredients Needed
Main Ingredients
- 1 large head of napa cabbage (about 1.5 kg)
- 1/4 cup coarse sea salt
- 1 tablespoon sugar
Spice Paste Ingredients
- 1/2 cup Korean red chili powder (gochugaru)
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons shrimp paste (optional)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1 tablespoon sugar
Additional Ingredients
- 1 cup carrots, julienned
- 1 cup Korean radish (mu), julienned
- 4 scallions, cut into 3 cm pieces
- 1/2 cup Korean chives, cut into 3 cm pieces (optional)
Serving and Instructions
Step 1: Preparing the Cabbage
- Cut the cabbage lengthwise into quarters and then into bite-sized pieces.
- Rinse the cabbage under running water, then sprinkle salt between each layer of cabbage leaves. Let the cabbage sit in a large bowl for 1-2 hours, turning it every 30 minutes.
Step 2: Making the Spice Paste
- In a large bowl, combine the red chili powder, fish sauce, soy sauce, shrimp paste (if using), ginger, garlic, and sugar.
- Mix until all the ingredients form a smooth paste.
Step 3: Combining All Ingredients
- After the cabbage has wilted, rinse it with cold water to remove excess salt. Drain well.
- Spread the spice paste evenly over each layer of cabbage leaves. Ensure all parts are coated with the paste.
- Add the carrots, radish, scallions, and chives to the seasoned cabbage mixture.
Step 4: Fermentation
- Pack the seasoned cabbage into an airtight container. Press down to remove any trapped air.
- Let the kimchi sit at room temperature for 1-2 days to start the fermentation process. Then, store it in the refrigerator for further fermentation for 1 week or more, depending on the desired level of sourness.
Tips
- Choosing Cabbage: Choose fresh napa cabbage with crisp and non-wilted leaves.
- Fermentation: Don't worry if the kimchi tastes too spicy initially. The flavor will become more balanced over time.
- Fermentation Container: Use a glass or plastic airtight container for optimal fermentation results.
Variations
- Vegan Kimchi: Replace fish sauce and shrimp paste with soy sauce and vegetable broth for a vegan version.
- Fruit Kimchi: Add apple or pear slices to give the kimchi a natural sweetness.
- Radish Leaf Kimchi: Use radish leaves as a substitute or addition for a different variety of kimchi.
Calories
Baechu Kimchi is a low-calorie food. One serving (about 100 grams) contains approximately 15-20 calories, depending on the additional ingredients used. Kimchi is also rich in fiber, vitamin A, vitamin C, and probiotics, which are beneficial for digestive health.
Conclusion
Making Baechu Kimchi at home not only provides personal satisfaction but also ensures the quality and cleanliness of the ingredients used. By following the recipe and tips above, you can enjoy delicious and healthy kimchi anytime. Happy making and enjoy this healthy fermentation process!
