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16
Aug
2009
Korean Spicy Pickled Cabbage (Baechu Kimchi) Recipe (South Korean Food Recipes)
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Written By Recipe Coordinator

Korean Spicy Pickled Cabbage (Baechu Kimchi) Recipe

 

This Kimchi recipe highlights a dish that is versatile, natural, healthy, low cost, and easily served. This Korean meal is very popular in the Orient.  Kimchi is ready to eat right from the container all year round.  Firm, crisp texture and its exotic, refreshing taste make it particularly savory.  For many people, there is no other food that can attain the same nutritional value as Kimchi.  It provides a great way to lose weight or just keep it off.

 

10 cups of water

 

2 Napa cabbages, washed and cut into 2-inch squares

 

1 cup coarse salt (or kosher or sea salt)

 

1 Tablespoon finely chopped garlic

 

1 Tablespoon chopped ginger

 

½ cup red pepper flakes (kochukaru)

 

2 Tablespoons sugar

 

5 scallions, cut into 1/2 inch pieces

 

 

1. In large nonreactive bowl or pot, mix salt into water.

 

2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

 

3. Soak cabbage for 5-6 hours.

 

4. Remove cabbage and rinse in cold water, squeezing out excess liquid.

 

5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

 

6. Add cabbage and coat with seasoning mixture.

 

7. Pack the seasoned cabbage into a large airtight jar with lid.

 

8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.


Makes 12 servings.

 

Recipe and photo courtesy of about.com: Korean Food and Naomi Imatome-Yun.

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