Baechu Kimchi
배추 김치
Popular kimchi enjoyed by most Koreans, baechu kimchi is made with a whole, or cut small pieces salted cabbage mixed with Korean chili powder, garlic, fish sauce and other spices, which is then left to ferment. Mak Kimchi is same flavor as traditional kimchi but with chopped cabbage.
So it’s easier and faster to make.
Ingredients
soak in plenty of water with salt
make Kimchi paste
add kimchi paste to combine
airtight container or jar
Ingredients
- ▢1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each) 배추
- ▢1 cup Coarse sea salt 굵은소금
- ▢5 cups water 물
- ▢1 pound Radish 무
- ▢1/4 Apple or pear (사과 or 배) optional
- ▢3 – 4 spring onions 파
Seasonings – Kimchi Paste
- ▢1 tablespoon glutinous rice powder, or flour 찹쌀가루/밀가루 Mix it with 1/2 cup water (or optional dashima broth) simmer over low heat until it thickens to a thin paste and cool. Yields about 3 – 4 tablespoons.
- ▢1/2 cup Korean red chili pepper flakes 고추가루- adjust to your taste
- ▢1/4 cup salted shrimp 새우젓 (Vegan can use kelp salt)
- ▢3 tablespoons fish sauce, 멸치액젓 (Vegan can use kelp salt)
- ▢3 tablespoons minced garlic 간마늘
- ▢1 teaspoon grated ginger 생강
- ▢1 teaspoon sesame seeds – optional 깨
- ▢1/2 cup water or dashima (dried kelp) broth 다시마
Kitchen tools
- ▢2 large bowls or pots 7 – 8 quarts
- ▢a large colander
- ▢kitchen gloves
- ▢3/4 – 1 gallon airtight container or jar
Directions
Cut the heads into quarters and remove the core from each quarter.
Cut each quarter crosswise into bite sizes (about 1-1/2-inches).
Place the cabbage pieces in a large bowl(s).
In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water.
Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Mix the chilli pepper flakes with the remaining seasoning ingredients along
Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add the radish, scallions and seasoning to the salted cabbage.
Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix.
Place the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
Kkak du gi
깍두기
Radish kimchi is a more accessible variety of the fermented side dish. Per Serious Eats, to make kkakdugi, all that you need to do is chop radishes into chunks and massage them with a salt and gochugaru mix. Kkakdugi, for one, does not require a pre-soak in salt. Instead, the site reports that water will sweat from the salted root. The radish is watery enough to create a brine for fermentation.
Though kimchi makers can use daikon radish, the Korean ‘Moo’ radish is preferred by many when making kkakdugi. With a subtle sweet taste, the firm radish gives kkakdugi a bit more crunch, juice, and tooth. Some prefer to make this kimchi in the later months of autumn during the radish harvest season in Korea. Radishes harvested during this time tend to be even firmer and sweeter than usual, which some believe makes the best kkakdugi.
Although kkakdugi can go with pretty much any main dish with any Korean soup.
Ingredients
soak in plenty of salt
add some chives, spring onions, and red peppers.
add kimchi paste to combine
airtight container or jar