Baechu kim­chi

Good Health Choices - - Be Nourished -

Made of cab­bage, baechu kim­chi is the tra­di­tional form of kim­chi and the most recog­nis­able – you can re­fer to it just as kim­chi, and ev­ery­one will know what you mean.

1 large napa cab­bage or 2 small cab­bages

1 cup coarse sea salt

5 cups of wa­ter

450g Korean radish

¼ Asian pear (op­tional)

3-4 spring onions


1 tbsp gluti­nous rice pow­der

½ cup Korean red chilli pep­per flakes, or to taste

¼ cup saeu­jeot, finely minced

3-4 raw shrimp, finely minced or ground

3 tbsp fish sauce

3 tbsp minced gar­lic

1 tsp grated gin­ger

1 tsp se­same seeds (op­tional)

½ cup wa­ter

1 Cut the cab­bage length­ways into quar­ters by cut­ting into the stem end of the cab­bage to about 10cm in. Slowly pull apart by hand, to sep­a­rate cab­bage into two pieces. Re­peat for each half to make quar­ters.

2 In a large bowl, dis­solve ½ cup of salt in 5 cups of wa­ter. Thor­oughly bathe each cab­bage quar­ter in the wa­ter, one at a time, then shake off ex­cess wa­ter back into the bowl and trans­fer to an­other bowl.

3 Gen­er­ously sprin­kle the re­main­ing ½ cup of salt over the thick white part of each cab­bage leaf, start­ing from the out­side. Re­peat with the re­main­ing cab­bage quar­ters. Pour over the salt wa­ter from the pre­vi­ous step, and set aside for 6-8 hours, ro­tat­ing the bot­tom quar­ters to the top ev­ery 2-3 hours. When the white parts are eas­ily bend­able, rinse cab­bage thor­oughly 3 times. Set aside to drain, cut side down.

4 Mean­while, make the gluti­nous rice pow­der, by mix­ing with ½ cup of wa­ter and sim­mer­ing over a low heat un­til it thick­ens to a thin paste, then cool. Com­bine all the sea­son­ing in­gre­di­ents, in­clud­ing the rice paste; mix well.

5 Cut the radish and pear (if us­ing) into match­sticks – use a man­do­line if you have one. Cut the spring onions into 5cm-long pieces. Trans­fer to a large bowl and com­bine with sea­son­ing, and mix well by hand (you may want to use gloves for this). Taste – it should be a lit­tle too salty to eat as is. Add more salt or fish sauce, if nec­es­sary. Set aside for up to an hour.

6 Cut the stem from each cab­bage quar­ter, leav­ing enough to hold leaves to­gether. Place one quar­ter in the bowl with the radish mix. Spread mix over each leaf (about 1-2 tbsp for large leaves). Start­ing from the heart of the cab­bage, fold the leaf of the cab­bage to­wards the stem, wrap with the out­er­most leaf, then place it cut sideup in a large jar or air­tight con­tainer. Re­peat with other quar­ters.

7 Once all the cab­bages are in the jar, press down hard to re­move air pock­ets. Rinse the bowl used for the radish mix with ½ cup wa­ter and pour over. Leave out at room tem­per­a­ture for a day or two, then store in the fridge. It will be fully fer­mented af­ter about two weeks.

Kim­chi will keep for sev­eral weeks in the fridge

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