Ingredients with Measurements:
- 1 head of Napa cabbage (about 2 pounds)
- 1/2 cup of kosher salt
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 1 tablespoon of fish sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sugar
- 4 green onions, thinly sliced
- 1/2 cup of julienned carrots
Special equipment needed:
- Large mixing bowl
- Colander
- Gloves (optional)
Step-by-step instructions:
1. Cut the cabbage into quarters lengthwise and remove the core. Cut each quarter crosswise into 2-inch pieces.
2. In a large mixing bowl, dissolve the salt in 12 cups of water. Add the cabbage and toss to coat. Let it sit for 2 hours, tossing occasionally.
3. Rinse the cabbage under cold running water and drain in a colander for 15 minutes. Gently squeeze out the excess water.
4. In the same mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, and sugar. Add the cabbage, green onions, and carrots. Toss to coat evenly.
5. Pack the mixture tightly into a large jar or airtight container. Leave about 1 inch of headspace.
6. Let it sit at room temperature for 24 hours, then transfer to the refrigerator. It will be ready to eat after 48 hours in the fridge.
- Time:
Preparation time: 30 minutes
- Resting time: 2 hours + 24 hours
- Total time: 26 hours and 30 minutes
Temperature:
- Room temperature for 24 hours
- Refrigerator temperature (below 40°F) for 48 hours
Serving size:
- Makes about 6 cups of kimchi
- Serving size: 1/2 cup
Nutritional information:
- Calories: 30
- Total fat: 0.5g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 1660mg
- Total carbohydrate: 6g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 2g
Substitutions for ingredients:
- Regular cabbage can be used instead of Napa cabbage.
- Korean salted shrimp can be used instead of fish sauce.
- Honey or agave nectar can be used instead of sugar.
- Scallions can be used instead of green onions.
Variations:
- Add sliced radish or daikon for extra crunch.
- Use different types of chili flakes for different levels of spiciness.
- Add pear or apple puree for a sweeter taste.
Tips and tricks:
- Wear gloves when handling the cabbage if you have sensitive skin.
- Make sure the cabbage is completely submerged in the saltwater solution.
- Use a clean jar or container to prevent contamination.
- Taste the kimchi after 24 hours to check the level of fermentation. If it's too sour, transfer it to the fridge earlier.
Storage instructions:
- Store the kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
- Kimchi is typically eaten cold or at room temperature. It doesn't need to be reheated.
Presentation ideas:
- Serve the kimchi in a small dish or bowl as a side dish or condiment.
- Garnish with sesame seeds or sliced green onions.
Pairings:
- Baechu-kimchi goes well with rice, noodles, or any Korean dish.
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables
- Pan-fried tofu
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving.
- If the kimchi is too sour, reduce the fermentation time or add less salt.
Food safety advice:
- Make sure to use clean utensils and containers to prevent contamination.
- Keep the kimchi refrigerated at all times to prevent spoilage.
Food history:
- Kimchi is a traditional Korean side dish made of fermented vegetables, usually cabbage or radish. It has been a staple in Korean cuisine for centuries and is enjoyed all over the world today.
Flavor profiles:
- Baechu-kimchi is spicy, tangy, and slightly sweet. It has a crunchy texture and a complex umami flavor.
Serving suggestions:
- Serve the kimchi as a side dish or condiment with any Korean meal. It can also be used as a topping for sandwiches or burgers.
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Region: Korean