Ingredients with Measurements:
- 1 large head of Napa cabbage (baechu)
- 1/2 cup of sea salt
- 1/2 cup of sugar
- 1/2 cup of gochugaru (Korean red pepper flakes)
- 1/4 cup of fish sauce
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of chopped scallions
- 1/4 cup of julienned carrots
- 1/4 cup of julienned daikon radish
Special equipment needed:
- Large mixing bowl
- Kitchen gloves
- Airtight container
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-size pieces.
2. In a large mixing bowl, combine the cabbage and sea salt. Mix well and let it sit for 2 hours.
3. Rinse the cabbage thoroughly with cold water and drain well.
4. In the same mixing bowl, add the sugar, gochugaru, fish sauce, soy sauce, rice vinegar, garlic, ginger, scallions, carrots, and daikon radish. Mix well.
5. Put on kitchen gloves and massage the seasoning mixture into the cabbage until it is well coated.
6. Transfer the kimchi into an airtight container, pressing down firmly to remove any air pockets.
7. Let the kimchi ferment at room temperature for 1-2 days, then store it in the refrigerator.
- Time:
Preparation time: 2 hours
- Cooking time: 0 minutes
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 80 per serving
- Total fat: 1g
- Total carbohydrates: 17g
- Protein: 3g
Substitutions for ingredients:
- You can substitute regular cabbage for Napa cabbage.
- If you don't have gochugaru, you can use red pepper flakes.
- You can use apple cider vinegar instead of rice vinegar.
- You can omit the fish sauce if you prefer a vegetarian version.
Variations:
- You can add sliced apples or pears for a sweeter taste.
- You can add sliced jalapenos for a spicier taste.
- You can add sliced cucumbers for a refreshing crunch.
Tips and tricks:
- Use kitchen gloves when massaging the seasoning into the cabbage to avoid staining your hands with the red pepper flakes.
- Make sure to press down firmly on the kimchi when transferring it into the container to remove any air pockets.
- The longer you ferment the kimchi, the more sour and tangy it will become.
Storage instructions:
- Store the kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
- Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the kimchi in a small bowl as a side dish.
Garnishes:
- You can garnish the kimchi with sesame seeds or chopped cilantro.
Pairings:
- Sweet baechu-kimchi pairs well with grilled meats, rice, and noodles.
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables
- Kimbap (Korean sushi rolls)
Troubleshooting advice:
- If the kimchi is too salty, rinse it with cold water before serving.
- If the kimchi is not sour enough, let it ferment for a longer period of time.
Food safety advice:
- Make sure to use clean utensils and containers when making kimchi to avoid contamination.
- Store the kimchi in the refrigerator to prevent spoilage.
Food history:
- Kimchi is a traditional Korean dish that has been around for over 2,000 years. It was originally made with salted vegetables and stored in earthenware jars for fermentation.
Flavor profiles:
- Sweet, spicy, tangy, and umami.
Serving suggestions:
- Serve the sweet baechu-kimchi as a side dish with your favorite Korean meal.
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Region: Korean