Unit 1. Baek-Kimchi
Baek-Kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.
📍Ingredients
1 box napa cabbage
Brine: 1.5L water, 240g coarse salt
Seasoning: ½ bottle (140g) vegetable umami, 1L water, 10 cloves garlic, ½ Asian pear, ½ onion
Vegetables: 1/10 Korean radish, 1 red pepper, 10 green onions or scallions
📍Recipe
1. Add water and salt into pot. Turning stove top to high heat, bring water to a boil.
2. Remove the outermost layer of cabbage. Cut the cabbage into quarters and wash under
running water.
3. Prepare a large enough bowl or container to pickle the kimchi.
4. Pour hot salt water over the cabbage, distributing evenly.
5. Turn over the pieces of cabbages every few minutes. Leave in salt water for at 15 to 40
minutes. The thickest part of the cabbage should feel soft and look translucent. Time may
vary.
6. Wash cabbage pieces under cold running water to remove saltiness.
7. Gently squeeze out excess water.
Directions for seasoning:
1. To a blender add vegetable umami, water, garlic, onions and blend until smooth.
Directions for minor ingredients:
1. Slice radish into 0.5cm pieces. Remove seeds in red pepper and slice thinly in 0.3cm pieces.
Cut green pepper in 3cm slices.
Directions for ripening kimchi:
1. Put a thin layer of mixed vegetables inside each layer of cabbage.
2. Pour seasoning over cabbage and push down to make sure everything is submerged.
3. Close container and keep in room temperature for 1-2 days depending on weather.
4. Once bubbles rise to top, store in fridge.
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