Introduction to the Dish Baechu Kimchi is the most iconic type of kimchi, a staple in Korean cuisine. Made from Napa cabbage fermented with a mix of spices, garlic, and other flavorful ingredients, this dish is celebrated for its complex flavor and health benefits. It’s not just a side dish; it’s a cultural symbol, deeply ingrained in Korean heritage.
Ingredients List
- 1 large Napa cabbage (about 2kg)
- 1/2 cup of coarse sea salt
- Water (for soaking cabbage)
For the paste:
- 1/4 cup glutinous rice flour (or plain flour)
- 2 cups water
- 1/2 cup gochugaru (Korean chili powder)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1 tablespoon minced ginger
- 1 medium-sized daikon radish, julienned
- 4 green onions, chopped
- 1 small Asian pear, grated (optional)
- 1/2 cup sugar (or a preferred sweetener)
Required Cooking Tools
- Large mixing bowl
- Gloves for mixing
- Airtight containers for fermentation
Step-by-Step Cooking Instructions
- Prepare the Cabbage: Cut the Napa cabbage in half lengthwise, then cut each half into quarters. Soak the cabbage pieces in water and sprinkle each layer with coarse sea salt. Let it sit for about 2 hours, turning every 30 minutes to ensure even salting.
- Rinse and Drain: After salting, rinse the cabbage thoroughly under cold water. Drain and set aside.
- Prepare the Paste: In a pot, mix the rice flour with water and cook over medium heat until it thickens. Let it cool. Then, mix this paste with gochugaru, fish sauce, garlic, ginger, sugar, and grated pear to form a thick, spicy paste.
- Combine with Vegetables: Add the julienned daikon radish and chopped green onions to the paste.
- Apply the Paste: Wear gloves to protect your hands from the chili. Generously apply the paste between the layers of each cabbage quarter, ensuring even coverage.
- Fermentation: Place the kimchi in airtight containers and let it ferment at room temperature for 1-2 days (depending on your preference). After that, store it in the refrigerator to slow down the fermentation process.
Cooking Tips and Variations
- The amount of gochugaru can be adjusted based on your preferred spice level.
- Vegetarians can omit fish sauce and use soy sauce or salted shrimp paste as alternatives.
- Experiment with additional ingredients like carrots, chives, or seafood for different flavors.
Nutritional Information Kimchi is rich in vitamins A and C, and because it’s fermented, it’s packed with beneficial probiotics that are great for gut health.
Cultural Background and History Baechu Kimchi has a storied history in Korea, with variations and techniques passed down through generations. It’s a symbol of Korean culinary tradition and a vital part of every Korean meal.
Serving Suggestions Kimchi can be served with almost any meal as a side dish. It’s also a versatile ingredient in cooking, used in dishes like kimchi stew (kimchi jjigae), kimchi fried rice, and kimchi pancakes (kimchijeon).
Baechu Kimchi is not just a dish; it’s a reflection of Korea’s rich culinary heritage. Making it at home allows you to experience the depth and complexity of Korean flavors. Enjoy the process and the delicious results!
