Baechu Jangajji

Baechu Jangajji is a flavorful and tangy Korean pickled napa cabbage dish that perfectly complements any meal. This paleo-friendly side dish brings a crunchy texture and a burst of umami flavor to the table.

Ingredients

• Napa cabbage - 200 grams
• Sea salt - 10 grams
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Red pepper flakes (gochugaru) - 1 tablespoon
• Apple cider vinegar - 60 ml
• Water - 250 ml
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped

Steps

1. Cut the napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces.
2. In a large bowl, mix the chopped napa cabbage with sea salt. Let it sit for about 30 minutes to wilt.
3. After 30 minutes, rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
4. In a separate bowl, combine minced garlic, grated ginger, red pepper flakes, apple cider vinegar, water, and sesame oil to create the marinade.
5. Add the drained napa cabbage to the marinade and mix well until the cabbage is evenly coated.
6. Transfer the mixture to a clean glass jar, pressing down to remove air pockets. Leave some space at the top.
7. Sprinkle the chopped green onions on top and seal the jar.
8. Let the jar sit at room temperature for 12-24 hours to ferment, then refrigerate.

Nutrition

• Calories: 40
• Protein: 1 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in probiotics, promoting gut health.
• Low in calories, making it a great addition to weight management diets.

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