Baechu kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and Korean radish. It is characterized by its spicy and tangy flavor, and is a staple of Korean cuisine.

 

Homemade baechu Kimchi Recipe

Yields: 4-6 servings

Prep time: 30 minutes

Fermentation time: 2-3 days

Ingredients:

For the Kimchi Paste:

* 1/2 cup Korean red chili powder (gochugaru)

* 1/4 cup glutinous rice flour

* 1/4 cup water

* 4 cloves garlic, minced

* 1 tablespoon grated ginger

* 2 tablespoons fish sauce

* 2 tablespoons sugar

* 1 tablespoon sesame oil

* 1 tablespoon perilla seeds (optional)

 

For the baechu Kimchi:

* 1 head napa cabbage, cored and cut into quarters

* 1 tablespoon coarse salt

* 1 large daikon radish, peeled and julienned

* 2 green onions, chopped

* 1/2 cup chopped kimchi radish (optional)

 

Step 1 : Make the Kimchi Paste:

* Mix the water and glutinous rice flour in a small pot and stir until smooth. Stirring continuously, cook over medium heat until the mixture thickens and turns translucent. Take off the heat and let it to cool a little.

* Combine the cooled rice flour mixture, fish sauce, sugar, sesame oil, gochugaru, ginger, garlic, and perilla seeds (if using) in a large bowl. Mix thoroughly until all of the ingredients are dispersed equally.

 

Step 2: Prepare the Cabbage:

* Add coarse salt to the cabbage in a big basin. To make sure the cabbage is evenly covered, rub it with salt. The cabbage should be let to sit for 30 to 60 minutes, or until it has somewhat wilted and released some of its moisture.

* To get rid of extra salt, rinse the cabbage well with cool water. Make sure to drain thoroughly.

* The prepped cabbage, green onions, daikon radish, and kimchi radish (if using) should all be combined in a big bowl.

* Pour the kimchi paste over the vegetables and mix well to coat evenly.

 

Step 3 : Ferment the baechu Kimchi:

* The kimchi should be transferred to a sanitized glass or ceramic container. To guarantee that the kimchi is completely immersed in the liquid, apply pressure.

* Cover the jar loosely with a lid or plastic wrap.

* Leave the kimchi to ferment for 2-3 days at room temperature. You might notice bubbles emerging on the surface at this period. This is normal.

* Taste the kimchi after two to three days. If you don’t like the amount of tang, let it ferment for a day or two more.

* Store the baechu Kimchi:

When the kimchi reaches the tanginess you like, move it to an airtight container and keep it in the refrigerator.

Kimchi will continue to ferment slowly in the refrigerator, becoming more tangy over time.

Tips:

* Adjust the amount of gochugaru to your desired level of spiciness.

* For a milder kimchi, reduce the fermentation time.

* You can add other vegetables to your kimchi, such as carrots, onions, and turnips.

* Kimchi can be enjoyed on its own as a side dish, or used in various Korean dishes such as kimchi jjigae (kimchi stew) and kimchi fried rice.

Enjoy your homemade baechu kimchi!

Would you like to know how to make a specific type of kimchi, such as radish kimchi or cucumber kimchi?

Here are some popular kimchi variations:

Traditional Variations

1. *Baechu Kimchi*: Made with napa cabbage, Korean chili flakes, garlic, ginger, and fish sauce.
2. *Kkakdugi*: A radish kimchi made with cubed radishes, Korean chili flakes, garlic, and fish sauce.
3. *Oisobagi*: A cucumber kimchi made with sliced cucumbers, Korean chili flakes, garlic, and fish sauce.

Regional Variations

1. *Jeolla-do Kimchi*: A spicy kimchi from the Jeolla-do region, made with napa cabbage, Korean chili flakes, garlic, and fish sauce.
2. *Gyeongsang-do Kimchi*: A kimchi from the Gyeongsang-do region, made with napa cabbage, Korean chili flakes, garlic, and fish sauce.
3. *Hamgyeong-do Kimchi*: A kimchi from the Hamgyeong-do region, made with napa cabbage, Korean chili flakes, garlic, and fish sauce.

Modern Variations

1. *Vegan Kimchi*: Made with plant-based ingredients, such as vegan fish sauce and tofu.
2. *Gluten-free Kimchi*: Made with gluten-free ingredients, such as gluten-free soy sauce.
3. *White Kimchi*: A non-spicy kimchi made with napa cabbage, garlic, ginger, and fish sauce.

Other Variations

1. *Kimchi Stew Kimchi*: A kimchi made with a stew-like consistency, made with napa cabbage, Korean chili flakes, garlic, and fish sauce.
2. *Water Kimchi*: A kimchi made with a watery consistency, made with napa cabbage, Korean chili flakes, garlic, and fish sauce.
3. *Fermented Kimchi*: A kimchi that is fermented for a longer period, resulting in a stronger flavor and texture.

 

You can try your kimchi this two traditional dish (chicken Bibimbap and Buldak Ramen)