Korea
Napa cabbage kimchi
Salty, spicy, sour, alive. A jar that gets more interesting every day.
90 minTime
3 gProtein each
hotSpice
3hPlan ahead. Soak for 3 hours first; the 90 minutes come after.
Make it your way
Grandma's waySalted napa cabbage with chilli, garlic, fish sauce and radish, fermented.
The original57kcalsame
3 gproteinsame
4 gfibresame
90minutessame
Baechu kimchi, home style.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Quarter the cabbage lengthways. Sprinkle salt between the leaves, more on the thick stems, and leave 2 to 3 hours, turning every 30 minutes.
- 2Rinse three times in cold water and drain cut side down for 30 minutes.
- 3Cook the rice flour in the water, stirring, into a thin porridge. Stir in sugar and cool.
- 4Mix the porridge with gochugaru, garlic, ginger and fish sauce, then fold in radish, carrot and spring onion.
- 5Wearing gloves, spread paste between every leaf. Fold each quarter and pack tightly into a clean jar, pressing out air.
- 6Leave at room temperature 1 to 2 days until it smells sour and bubbles, then refrigerate.
Serve it like this
Cut a quarter into bite size pieces and serve in a small bowl with every Korean meal. Older, sourer kimchi goes into stews and fried rice.