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Baechu kimchi
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Total Time: 30 minutes
Experience the joy of making fresh kimchi, with its crisp and addictive spicy flavors. Let it ferment for a few weeks to develop its signature tangy taste, perfect for cooking.
Ingredients:
1carrot
1Chinese cabbage (about 800g)
50 g salt
150 ml Myeulchi Gookmul (anchovy stock)
1tablespoonsweet rice flour
4tablespoons gochugaru (Korean red chilli powder)
2spring onions
4cloves of garlic
1cm piece of ginger
1apple
1½ tablespoons fish sauce
2teaspoons saeujeot (salted fermented shrimp)
Instructions:
Prepare the cabbage by removing the outer leaves and stem. Quarter the cabbage by making a 10cm cut up the base and gently pulling it apart into quarters. Soak the cabbage quarters in cold water and shake off excess water. Rub salt on each leaf of the cabbage quarters and transfer them to a large container to brine for 3 hours, turning every 30 minutes. Make the kimchi "glue" by thickening stock with sweet rice flour and let it cool. Prepare the seasoning by mixing spring onions, carrot, garlic, ginger, apple, fish sauce, and saeujot with the "glue". Wash the brined cabbages under cold water. Coat each leaf with the "glue", fold and pack tightly in the container. Leave some space at the top for fermentation, then let it ferment at room temperature for 3-4 days before transferring to the refrigerator. Enjoy the tangy kimchi with your favorite dishes.