Ingredients with Measurements:
- 2 heads of Napa cabbage
- 1 cup of coarse sea salt
- 1 cup of gochugaru (Korean red pepper flakes)
- 1/2 cup of fish sauce
- 1/2 cup of minced garlic
- 1/2 cup of minced ginger
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1/4 cup of water
- 1 bunch of scallions, thinly sliced
- 1 large carrot, julienned
- 1 small daikon radish, julienned
Special equipment needed:
- Large mixing bowl
- Rubber gloves
- Glass jars with lids
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the cores. Cut each quarter into 2-inch pieces.
2. In a large mixing bowl, combine the cabbage with the sea salt. Massage the salt into the cabbage until it starts to wilt and release its water. Let it sit for 2 hours.
3. Rinse the cabbage thoroughly with cold water and drain it in a colander for 30 minutes.
4. In a separate mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, sugar, rice vinegar, and water. Mix well.
5. Add the scallions, carrot, and daikon radish to the spice mixture and mix well.
6. Put on rubber gloves and mix the spice mixture with the cabbage until it is evenly coated.
7. Pack the spicy baek-kimchi tightly into glass jars, leaving about an inch of headspace. Press down on the mixture to release any air bubbles.
8. Seal the jars tightly and let them sit at room temperature for 1-2 days to ferment.
9. After 1-2 days, open the jars to release any built-up gas. Taste the baek-kimchi to see if it is sour enough for your liking. If not, let it ferment for another day or two.
10. Once the baek-kimchi is ready, store it in the refrigerator. It will keep for several months.
- Time:
Preparation time: 3 hours
- Fermentation time: 1-2 days
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- Makes about 2 quarts of spicy baek-kimchi
Nutritional information:
- Calories: 45 per serving
- Fat: 1g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- You can use regular cabbage instead of Napa cabbage.
- You can use regular red pepper flakes instead of gochugaru.
- You can use soy sauce instead of fish sauce.
- You can use apple cider vinegar instead of rice vinegar.
Variations:
- Add sliced jalapenos for extra heat.
- Add sliced pear for a touch of sweetness.
- Use different vegetables, such as kale or bok choy.
Tips and tricks:
- Wear rubber gloves when mixing the spice mixture with the cabbage to avoid getting spicy residue on your hands.
- Make sure to pack the baek-kimchi tightly into the jars to prevent air pockets.
- Open the jars to release gas every day during the fermentation process.
- Use a clean utensil to remove the baek-kimchi from the jar to prevent contamination.
Storage instructions:
- Store the baek-kimchi in the refrigerator for several months.
Reheating instructions:
- Baek-kimchi is typically eaten cold, but you can heat it up if you prefer.
Presentation ideas:
- Serve the baek-kimchi in a small dish as a side dish.
Garnishes:
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Baek-kimchi pairs well with grilled meats or rice dishes.
Suggested side dishes:
- Serve with steamed rice and other Korean side dishes, such as kimchi pancakes or japchae.
Troubleshooting advice:
- If the baek-kimchi is too sour, you can add a little bit of sugar to balance it out.
- If the baek-kimchi is not sour enough, let it ferment for another day or two.
Food safety advice:
- Make sure to use clean utensils and jars to prevent contamination.
- Store the baek-kimchi in the refrigerator to prevent spoilage.
Food history:
- Baek-kimchi is a traditional Korean side dish made with Napa cabbage and a spicy seasoning mixture.
Flavor profiles:
- Baek-kimchi is spicy, sour, and slightly sweet.
Serving suggestions:
- Serve the baek-kimchi as a side dish with grilled meats or rice dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean