Baechu-kimchi
Baechu-kimchi is a plant-friendly version of Korea's iconic fermented dish, prepared entirely without shrimp, fish paste or other animal ingredients. Crispy white cabbage combined with spicy, sour, and savory spices that are rich in aroma, then fermented naturally until the flavors blend perfectly. This dish is very special because it maintains the authentic taste and probiotic benefits of real kimchi.It has a fresh, spicy, crunchy taste and gets better over time. It is safe for vegetarians/vegans, is good for digestion and can be used as a side dish, cooking ingredient or everyday snack.
Shared by Kim
Time
30 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #the main ingredient:
- One large white cabbage (about 1 kg) cut into 4 pieces lengthwise.
- 100 grams of coarse salt
- Enough water to soak
- #seasoning ingredients:
- One medium sized white radish, coarsely grated
- Three spring onions, cut lengthwise
- One onion, finely chopped
- 5 cloves of garlic, finely chopped
- One thumb-sized piece of ginger, finely grated
- One tablespoon of rice flour + 100 ml of water (cooked into a thick porridge)
- grams of Korean red chili powder (Gochugaru)
- 2 tablespoons coconut sugar/granulated sugar
- 3 tablespoons vegetable soy sauce/tamarind water
👩🍳 Instructions
- 1
Soak the mustard greens: Dissolve coarse salt in water in a large bowl. Soak the mustard greens one by one, making sure the spaces between the leaves are filled with salt water. Let it sit for 3 to 5 hours until the mustard greens wilt and are evenly salted, then rinse thoroughly with running water and drain until dry.
- 2
To make the seasoning: Cook the rice flour and water until it forms a thick paste, let it cool. Combine the rice flour with all the other seasoning ingredients, stirring well until it forms a thick, bright red paste.
- 3
To season: Spread the seasoning evenly over each leaf of mustard greens, making sure not to miss any spots. Place the seasoned mustard greens in an airtight container.
- 4
Fermentation: Close the container tightly and let it sit at room temperature for 2 to 3 days until it develops a fresh, sour aroma. Then, store it in the refrigerator; the kimchi will taste even better if left for a few more days.
- 5
Serving: Cut into desired pieces and serve as a side dish with rice. Your special dish is ready to be enjoyed!