Kimchi Baechu is the most popular winter kimchi, and a great source of healthy probiotics. In this Korean food recipe, nappa cabbage is mixed with spices and herbs and then fermented for an amazing flavour that rivals your favourite Korean restaurant!
- 3 large heads of Nappa cabbage
- ½ cup (125 ml) of salt
- 2 ½ cups (625 ml) of water
- 3 tablespoons (45 ml) of white rice flour
- 1 tablespoon (15 ml) of cane sugar
- 5 cloves of garlic, finely chopped
- 3 tablespoons (45 ml) of ginger root, minced
- 1 small onion, chopped
- ½ cup (125 ml) of fish sauce
- ⅓ cup (55 ml) of salted fermented shrimp
- ½ cup (125 ml) Korean chili pepper flakes
- 1 medium daikon radish, peeled and julienned
- 6 scallions, chopped
- ½ cup (125 ml) chinese chives, finely chopped
- Cut each cabbage in half lengthwise, then make a lengthwise slash on each cabbage half, making sure not to cut all the way to the core. The leaves should be attached to the core but able to move.
- Fill a large bowl with water, and rinse the cabbage thoroughly by immersing it.
- Remove the cabbage and sprinkle generously with salt, including the spaces between the leaves.
- Cover the cabbage with a clean cloth and let stand at room temperature for at least 3 hours.
- In a small pan, combine the water with the white rice flour. Mix with a spatula over medium heat until it starts to simmer.
- Remove from heat, blend in the sugar and let cool.
- Once cool, combine the white rice flour mixture with all ingredients except the cabbage to create the kimchi paste.
- After the cabbage has rested for 3 hours, rinse it to remove all of the salt. Cut the cabbage halves into quarters, remove the core and drain completely in a colander.
- Spread the kimchi paste on the cabbage leaves. Place the cabbage in your Mortier Pilon fermentation jar. Make sure to leave ¾ of an inch (2 cm) of headspace between the cabbage and the rim of the jar. For best results, place one large cabbage leaf on top of the mixture, then place the ceramic weight and close the Mortier Pilon fermentation jar. Fill the rim with water.
- Let the mixture ferment at room temperature, covered, for 4 days.
- Enjoy immediately, or transfer to smaller jars, write the date on the jars, and refrigerate.
Tips & Tricks:
- Make sure to rinse the cabbage leaves thoroughly after you salt – otherwise, your finished kimchi will taste too salty!
- It’s easy to make this kimchi vegetarian and vegan by skipping the fish sauce and shrimp!