|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir-fries, and rice dishes.
10 cups water
2 Napa cabbages, washed and cut into 2-inch squares
1 cup coarse salt, or kosher or sea salt
1 tablespoon finely chopped garlic
1 tablespoon chopped ginger
1/2 cup kochukaru, Korean red pepper powder
2 tablespoons sugar
5 scallions, cut into 1/2-inch pieces
Fish sauce, to taste, optional
Gather the ingredients.
In a large nonreactive bowl or pot, mix salt into the water.
Add cabbage to salt water and, if necessary, weigh down with a large plate so leaves are all submerged. Soak cabbage for 5 to 6 hours.
Remove cabbage and rinse in cold water, squeezing out excess liquid.
In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
Add cabbage and coat with seasoning mixture.
Pack the seasoned cabbage into a large airtight jar with a lid. Let kimchi ferment in a cool place for 2 to 3 days before serving or putting in the refrigerator.
- There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp, or fresh oysters. Try 2 to 3 tablespoons of fish sauce or 2 tablespoons of chopped brined shrimp if you'd like to experiment. I am always nervous about people over-salting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, use them sparingly if you've never made kimchi before.