You gotta love baechu kimchi! And if you do, then you would surely like this easy baechu kimchi recipe.
Who knew you can totally make baechu kimchi at home? This baechu kimchi recipe is great right after it’s mixed and stays good the longer it sits on the refrigerator.
The Taste of Korea – Baechu Kimchi
At about a month, you’ll have perfectly aged kimchi which you can use for appetizer or bibimbap! Yum!
What You’ll Need:
• 3 lbs napa cabbage (use smaller heads since this baechu kimchi will not be chopped up)
• ½ to 1 cup Korean red pepper flakes (make sure you use the Korean variety because western red pepper flake turns dark brown during fermentation and is very hot)
• 1 apple (any kind)
• 1 big bunch scallions
• 2 thumb size pieces of ginger
• Half a cup of rock salt (use only ¼ cup if using table salt)
• 1 whole garlic bulb
• ¼ cup fish sauce (use half a tablespoon of salt if you don’t want to use this ingredient)
• 6 cups or more of water
3. In a big basin/container, dissolve the half a cup of salt in the 6 cups of water and soak the napa cabbage in it. Make sure the cabbage are really ubmerged. Leave the cabbage like this for about 2-3 up to 6 hours.
They would still be crunchy but are obviously wilted. The perfect baechu kimchi consistency!
It will look like pureed apple.
Start with only half a cup of the red pepper flakes and add more if you want more heat.
The baechu kimchi will begin tasting really great at about 12-24 hours if you’re from a warm climate but if you’re from a cold region, it will taste best at around 3 days to 3 weeks.
Always refrigerate your baechu kimchi! Enjoy!