Ingredients with Measurements:
- 1 head of Napa cabbage, chopped into bite-sized pieces
- 1/2 cup of kosher salt
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1/4 cup of gochugaru (Korean chili flakes)
- 1/4 cup of fish sauce
- 1/4 cup of soy sauce
- 1/4 cup of honey
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of sliced scallions
- 1/4 cup of shredded carrots
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped Napa cabbage and kosher salt. Mix well and let sit for 1 hour to draw out excess water.
2. After an hour, rinse the cabbage under cold water and drain in a colander.
3. In the same mixing bowl, combine the sugar, rice vinegar, gochugaru, fish sauce, soy sauce, honey, minced garlic, minced ginger, sliced scallions, and shredded carrots. Mix well.
4. Add the drained cabbage to the mixing bowl and mix until the cabbage is evenly coated with the seasoning mixture.
5. Pack the sweet baek-kimchi into glass jars, leaving about 1 inch of headspace.
6. Seal the jars tightly with lids and let sit at room temperature for 1-2 days to ferment.
7. After 1-2 days, transfer the jars to the refrigerator to slow down the fermentation process.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- Makes about 4-5 cups of sweet baek-kimchi
Nutritional information:
- Serving size: 1/2 cup
- Calories: 70
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 1140mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 2g
Substitutions for ingredients:
- Regular salt can be substituted for kosher salt
- White vinegar can be substituted for rice vinegar
- Red pepper flakes can be substituted for gochugaru
- Worcestershire sauce can be substituted for fish sauce
- Tamari sauce can be substituted for soy sauce
- Maple syrup can be substituted for honey
Variations:
- Add sliced radishes or daikon for extra crunch
- Use different types of cabbage, such as green cabbage or bok choy
- Add sliced jalapenos for extra heat
- Use brown sugar instead of white sugar for a deeper flavor
Tips and tricks:
- Use gloves when handling the gochugaru to avoid irritation to the skin
- Make sure to pack the sweet baek-kimchi tightly into the jars to avoid air pockets
- Taste the sweet baek-kimchi after 1-2 days of fermentation to check for desired level of sourness
Storage instructions:
- Store the sweet baek-kimchi in the refrigerator for up to 1 month
Reheating instructions:
- Sweet baek-kimchi is typically served cold and does not need to be reheated
Presentation ideas:
- Serve the sweet baek-kimchi in a small dish as a side dish or condiment
- Garnish with sliced scallions or sesame seeds
Pairings:
- Sweet baek-kimchi pairs well with grilled meats, rice dishes, and noodle dishes
Suggested side dishes:
- Steamed rice
- Kimchi pancakes
- Korean-style spinach salad
Troubleshooting advice:
- If the sweet baek-kimchi is too salty, rinse the cabbage more thoroughly before mixing with the seasoning mixture
- If the sweet baek-kimchi is not sour enough after 1-2 days of fermentation, let it sit at room temperature for another day or two
Food safety advice:
- Make sure to use clean utensils and glass jars when making and storing the sweet baek-kimchi
- Keep the sweet baek-kimchi refrigerated at all times to prevent spoilage
Food history:
- Baek-kimchi is a type of Korean kimchi that is made without the traditional red chili flakes. It is typically sweeter and milder in flavor than other types of kimchi.
Flavor profiles:
- Sweet, sour, salty, and savory
Serving suggestions:
- Serve as a side dish or condiment with Korean meals or as a snack on its own
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Region: Korean