[K-FOOD 2] 🥬 How to Make Kimchi (Baechu Kimchi)

 

Kimchi is a representative fermented dish of Korea, known for its rich umami flavor. Here’s a simple way to make traditional Baechu Kimchi (Napa Cabbage Kimchi).

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📌 Ingredients (for 1 napa cabbage)

Main Ingredients:

• 1 napa cabbage
• 1 cup coarse salt (for salting the cabbage)
• 2L water (for saltwater)

Kimchi Seasoning:

• 1 cup Korean red pepper flakes (gochugaru)
• 3 tbsp minced garlic
• 1 tsp minced ginger
• 2 tbsp salted shrimp (saeujeot) (or 3 tbsp fish sauce)
• 1 tbsp sugar (adjust to taste)
• ½ cup kelp broth (optional, for deeper flavor)
• ½ onion, finely blended
• ½ pear, finely blended (adds natural sweetness)
• A handful of green onions (cut into 3–4 cm pieces)
• ¼ radish, julienned (optional, for crunch)

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🥄 Instructions

1️⃣ Salting the Cabbage

1. Cut the napa cabbage in half, then into quarters.
2. Dissolve 1 cup of coarse salt in 2L of water and evenly sprinkle the salted water between the cabbage leaves.
3. Let it sit for 3–4 hours, flipping every 30 minutes for even salting.
4. When the cabbage becomes soft and bends easily, rinse it 2–3 times in clean water and drain well.

2️⃣ Preparing the Seasoning

1. Cut the radish and green onions into small pieces.
2. Mix red pepper flakes, minced garlic, minced ginger, salted shrimp (or fish sauce), sugar, kelp broth, blended pear, and onion in a bowl.
3. Add the julienned radish and green onions, and mix well to create a thick seasoning paste.

3️⃣ Applying the Seasoning

1. Spread the seasoning paste evenly between each cabbage leaf.
2. Make sure to coat the stems well, as they take longer to absorb the flavors.
3. Once coated, carefully fold and stack the kimchi in an airtight container.

4️⃣ Fermentation & Storage

1. Press down firmly when packing the kimchi into the container to remove air pockets.
2. Let it ferment at room temperature for 1–2 days. (If the weather is warm, 1 day is enough; if cool, let it ferment for up to 3 days.)
3. Transfer to the refrigerator (or a kimchi fridge) to continue fermenting slowly.
4. The kimchi will be fully fermented and flavorful after about 2 weeks!

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🍽 How to Enjoy Kimchi

✔ Freshly made kimchi can be enjoyed as Geotjeori (fresh kimchi) for its crunchy and fresh taste.
✔ Fermented kimchi is perfect for kimchi stew, kimchi fried rice, and kimchi pancakes.
✔ Over-fermented kimchi (Muk Eun Ji) can be used in stews and braised dishes for deep umami flavor.

Kimchi’s taste changes depending on its fermentation stage, so enjoy it according to your preference! 😊 Try making it yourself and experience the authentic flavors of Korean cuisine! 💖