Baechu Kimchi (Napa Cabbage Kimchi) - Japanese-Korean Recipe

Baechu Kimchi (Napa Cabbage Kimchi)

🌍 Japanese-Korean, Korea Difficulty: ●●●○○

Ingredients

• 1 large napa cabbage (2kg)
• ½ cup coarse salt
• 1 cup gochugaru (Korean chili flakes)
• 5 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 4 scallions (chopped)
• 1 tbsp fish sauce
• 1 tbsp salted shrimp
• 1 tsp sugar
• ½ Asian pear (grated)

Method

1. Step 1 — Quarter cabbage; salt between layers; rest 2 hrs; rinse; squeeze dry.
2. Mixing — Mix gochugaru, garlic, ginger, scallions, fish sauce, shrimp, sugar, pear into paste.
3. Coating — Coat cabbage leaves with paste.
4. Packing — Pack tightly in jar; ferment at room temp 1–2 days; refrigerate.

Tags: napa cabbage, coarse salt, gochugaru, garlic, ginger · Source: Brittani's Almanac