Baek-kimchi

Baek-kimchi is a refreshing and healthy Korean traditional fermented dish made with Napa cabbage, radishes, and a blend of spices, offering a delightful crunch and tangy flavor. This version is simple to prepare, making it a perfect appetizer that is low in calories yet rich in probiotics.

Ingredients

• Napa cabbage - 200 grams
• Korean radish (mu) - 100 grams
• Carrot - 50 grams
• Garlic - 3 cloves
• Ginger - 10 grams
• Salt - 10 grams
• Sugar - 5 grams
• Water - 250 ml
• Green onion - 2 stalks
• Sesame oil - 1 tablespoon

Steps

1. Cut the Napa cabbage into quarters and remove the core. Cut it into bite-sized pieces.
2. In a large bowl, dissolve 10 grams of salt in 250 ml of water. Add the cabbage pieces and let them soak for about 15 minutes, turning occasionally.
3. While the cabbage is soaking, julienne the Korean radish and carrot and set aside.
4. In a blender, combine garlic, ginger, and sugar with a little water to make a smooth paste.
5. After the cabbage has soaked, rinse it under cold water to remove excess salt. Drain well.
6. In a large mixing bowl, combine the drained cabbage, radish, carrot, and the garlic-ginger paste. Mix well.
7. Chop the green onions and add them to the mixture, along with 1 tablespoon of sesame oil. Toss everything together until evenly coated.
8. Pack the mixture tightly into a clean jar, pressing down to remove air pockets, and leave some space at the top for fermentation.
9. Seal the jar and let it ferment at room temperature for 1-3 days, depending on your taste preference. Once fermented, store it in the refrigerator.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.25 L

Health Benefits

• Rich in probiotics which support gut health.
• Low in calories, making it a great addition to a weight management plan.

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