How to Make Authentic and Spicy Korean Napa Cabbage Kimchi (Baechu Kimchi) in 7 Steps

How to Make Authentic and Spicy Korean Napa Cabbage Kimchi (Baechu Kimchi) in 7 Steps

2024. 9. 1. 06:33ㆍ카테고리 없음

Baechu Kimchi, or Korean Napa Cabbage Kimchi, is the quintessential Korean dish that has gained popularity worldwide for its bold, spicy, and tangy flavors. This fermented vegetable dish is a staple in Korean cuisine, enjoyed with nearly every meal. Making kimchi at home is a rewarding process that allows you to adjust the flavors to your liking, creating a delicious and nutritious side dish that can be enjoyed for weeks.

Introduction to Baechu Kimchi

Kimchi is a traditional Korean dish made from fermented vegetables, with napa cabbage being the most common variety. The cabbage is salted and then coated with a spicy seasoning paste made from gochugaru (Korean chili flakes), garlic, ginger, and other ingredients. The fermentation process develops the rich, complex flavors that kimchi is known for, and it also produces beneficial probiotics, making kimchi a healthy addition to your diet. While the process may seem intimidating, making kimchi at home is relatively simple and can be customized to your taste.

Ingredients for Baechu Kimchi (1 Medium Cabbage)

To prepare Baechu Kimchi, you'll need the following ingredients:

Napa cabbage: 1 medium head (about 1.5-2 kg)
Coarse sea salt: 1/2 cup (for salting cabbage)
Water: 4-5 cups (for soaking and rinsing cabbage)

For the Seasoning Paste:

Gochugaru (Korean chili flakes): 1/2 to 1 cup (adjust to taste)
Garlic: 8-10 cloves, minced
Ginger: 2-inch piece, minced
Fish sauce: 1/4 cup
Sugar: 1 tbsp
Korean radish (mu): 1 small, julienned (optional)
Carrot: 1 small, julienned (optional)
Green onions: 4 stalks, chopped
Oyster sauce or salted shrimp (saeujeot): 2 tbsp (optional, for extra umami)
Water: 1/4 cup (to adjust consistency if needed)

Step-by-Step Recipe

Step 1: Prepare the Cabbage

Start by removing any damaged outer leaves from the napa cabbage. Cut the cabbage in half lengthwise, and then cut each half into quarters. Rinse the cabbage quarters under cold water to remove any dirt or debris.

Step 2: Salt the Cabbage

In a large bowl, dissolve 1/2 cup of coarse sea salt in 4-5 cups of water to create a brine. Submerge the cabbage quarters in the brine, ensuring that the cabbage is fully covered. Let the cabbage soak for about 2 hours, turning it occasionally to ensure even salting. The salt will draw out moisture from the cabbage, making it more pliable and helping to preserve it during fermentation.

Step 3: Rinse and Drain the Cabbage

After the cabbage has softened, rinse it thoroughly under cold running water to remove excess salt. Drain the cabbage well, squeezing out any excess water. Set the cabbage aside in a colander to allow any remaining water to drain off.

Step 4: Prepare the Seasoning Paste

In a large mixing bowl, combine the gochugaru, minced garlic, minced ginger, fish sauce, sugar, and oyster sauce or salted shrimp (if using). Mix well to form a thick paste. If the paste is too thick, add a small amount of water to achieve the desired consistency. Add the julienned Korean radish, carrot, and chopped green onions to the paste, mixing until the vegetables are evenly coated.

Step 5: Coat the Cabbage with the Seasoning Paste

Wearing gloves to protect your hands from the chili, spread the seasoning paste generously over each cabbage quarter, ensuring that each leaf is well-coated. You can separate the leaves slightly to get the paste into every layer. The cabbage should be thoroughly covered in the spicy mixture, which will penetrate the leaves during fermentation.

Step 6: Pack the Kimchi into a Jar

Once the cabbage is coated with the seasoning paste, tightly pack the cabbage quarters into a clean, airtight glass jar or container. Press down firmly to remove any air pockets and to compact the cabbage. Pour any remaining seasoning paste over the top of the cabbage. Seal the jar with a lid, leaving a small gap at the top to allow for expansion during fermentation.

Step 7: Ferment and Serve

Leave the jar of kimchi at room temperature for 1-2 days to kickstart the fermentation process. The length of fermentation will depend on your preference and the ambient temperature. Warmer temperatures will speed up fermentation. After 1-2 days, taste the kimchi. If it has reached your desired level of tanginess, transfer the jar to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately, but it typically tastes best after fermenting for at least a week in the refrigerator. Serve it as a side dish with rice, soups, or stews.

Tips for Perfect Baechu Kimchi

Use Fresh Ingredients: For the best flavor and texture, use fresh, high-quality napa cabbage and vegetables. Avoid using overripe or wilted cabbage.
Adjust the Spice Level: You can easily adjust the spiciness of your kimchi by varying the amount of gochugaru in the seasoning paste. For a milder kimchi, use less gochugaru or add more sugar.
Monitor Fermentation: The length of fermentation will affect the flavor of the kimchi. Taste it periodically to ensure it reaches your preferred level of sourness. Refrigerate it once it’s fermented to your liking.

Conclusion

Baechu Kimchi is a flavorful and versatile Korean dish that adds a spicy, tangy kick to any meal. With its rich, complex flavors and numerous health benefits, kimchi is a must-have in any Korean kitchen. By following these seven steps, you can create an authentic and delicious batch of Baechu Kimchi at home, allowing you to enjoy this traditional Korean staple any time you want.

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