Ingredients with Measurements:
- 1 head of Napa cabbage
- 1 cup of coarse sea salt
- 1 cup of glutinous rice flour
- 1 cup of water
- 1/2 cup of sugar
- 1/2 cup of fish sauce
- 1/2 cup of minced garlic
- 1/2 cup of minced ginger
- 1/2 cup of chopped green onions
- 1/2 cup of chopped carrots
- 1/2 cup of chopped daikon radish
- 1/2 cup of chopped onion
- 1/4 cup of red pepper flakes
- 1/4 cup of sesame seeds
Special equipment needed:
- Large mixing bowl
- Rubber gloves
- Cheesecloth
- Fermentation container
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Rinse the cabbage under cold water and sprinkle coarse sea salt between the leaves. Let it sit for 2 hours, flipping the cabbage every 30 minutes.
2. Rinse the cabbage under cold water and drain it in a colander for 30 minutes.
3. In a mixing bowl, combine glutinous rice flour, water, sugar, fish sauce, minced garlic, minced ginger, chopped green onions, chopped carrots, chopped daikon radish, chopped onion, red pepper flakes, and sesame seeds. Mix well.
4. Put on rubber gloves and stuff the mixture between the leaves of the cabbage.
5. Wrap the stuffed cabbage with cheesecloth and place it in a fermentation container.
6. Let it ferment at room temperature for 2-3 days, depending on the desired level of sourness.
7. Once fermented, remove the cheesecloth and cut the stuffed cabbage into bite-sized pieces.
- Time:
Preparation time: 3 hours
- Cooking time: 0 minutes
- Fermentation time: 2-3 days
Temperature:
- Room temperature for fermentation
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 2g
- Carbohydrates: 32g
- Protein: 4g
Substitutions for ingredients:
- Regular flour can be used instead of glutinous rice flour.
- Soy sauce can be used instead of fish sauce.
- Different types of vegetables can be used for the stuffing, such as mushrooms or bell peppers.
Variations:
- Kimchi can be made with different types of vegetables, such as radish or cucumber.
- Kimchi can be made with different levels of spiciness, depending on the amount of red pepper flakes used.
Tips and tricks:
- Use gloves when handling the cabbage and stuffing to avoid irritation from the salt and spices.
- Make sure to rinse the cabbage thoroughly to remove excess salt.
- Use a fermentation container with an airlock to prevent contamination.
Storage instructions:
- Store the stuffed baek-kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
- Stuffed baek-kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the stuffed baek-kimchi on a platter with other Korean side dishes.
Garnishes:
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Stuffed baek-kimchi pairs well with grilled meats or rice dishes.
Suggested side dishes:
- Korean-style pickled vegetables
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the stuffed baek-kimchi is too salty, rinse it under cold water before serving.
Food safety advice:
- Make sure to use clean utensils and containers when making and storing kimchi.
- Use gloves when handling the cabbage and stuffing to avoid contamination.
Food history:
- Kimchi is a traditional Korean side dish made with fermented vegetables and spices.
Flavor profiles:
- Stuffed baek-kimchi is sour, spicy, and slightly sweet.
Serving suggestions:
- Serve stuffed baek-kimchi as a side dish with Korean-style 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