This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.
•10 cups of water
•2 Napa cabbages, washed and cut into 2-inch squares
•1 cup coarse salt (or kosher or sea salt)
•1 Tbsp finely chopped garlic
•1 Tbsp chopped ginger
•½ cup red pepper flakes (kochukaru)
•2 Tbsp sugar
•5 scallions, cut into 1/2 inch pieces
Preparation:
1.In large nonreactive bowl or pot, mix salt into water.
2.Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
3.Soak cabbage for 5-6 hours.
4.Remove cabbage and rinse in cold water, squeezing out excess liquid.
5.In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
6.Add cabbage and coat with seasoning mixture.
7.Pack the seasoned cabbage into a large airtight jar with lid.
8.Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.
(Serves 12)
The Baechu Kimchi recipe has an average rating of 1.0, based on 1 reviews.
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