Baechu Kimchi

Baechu Kimchi is a traditional Korean side dish made from Napa cabbage, seasoned with a spicy, umami-rich paste. This dairy-free version offers a crunchy and tangy bite, perfect for breakfast or as a side to any meal.

Ingredients

• Napa cabbage - 300 grams
• Coarse sea salt - 30 grams
• Water - 500 ml
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Fish sauce (or vegan alternative) - 2 tablespoons
• Sugar - 1 teaspoon
• Scallions - 2, chopped
• Carrot - 1 small, julienned

Steps

1. Cut the Napa cabbage into quarters lengthwise and then into bite-sized pieces.
2. In a large bowl, dissolve the coarse sea salt in 500 ml of water to create a brine.
3. Submerge the cabbage pieces in the brine, ensuring they are fully covered. Let them soak for 2 hours, turning occasionally.
4. After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
5. In a separate bowl, mix the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar to form a paste.
6. Add the drained cabbage, chopped scallions, and julienned carrot to the paste. Mix everything well until the cabbage is evenly coated with the seasoning.
7. Transfer the kimchi mixture into a clean, airtight jar, pressing down to remove air pockets.
8. Seal the jar and leave it at room temperature for 1-2 days to ferment, depending on your preferred level of tanginess.
9. After fermentation, store the kimchi in the refrigerator.

Nutrition

• Calories: 60
• Protein: 2 g
• Carbs: 14 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Rich in probiotics, which support gut health.
• Low in calories and high in vitamins A and C.

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