Baechu kimchi

    Baechu kimchi


    67 people made this

    About this recipe: This is the most popular version of the well known Korean dish. Chinese leaf cabbage is allowed to ferment in a mixture of salt, fish sauce, spring onions, onion, garlic, sugar, ginger and chilli powder. It's sweet, spicy and delicious. Enjoy as is or use as a condiment.

    Serves: 56 

    • 2 heads Chinese leaf
    • 330g sea salt
    • 1 tablespoon fish sauce
    • 5 spring onions, chopped
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, pressed
    • 2 tablespoons caster sugar
    • 1 teaspoon ground ginger
    • 5 tablespoons chilli powder

    Prep:7hr  ›  Extra time:4days chilling  ›  Ready in:4days7hr 

    1. Cut the each head of Chinese leaf in half lengthways and trim the ends. Rinse and cut into pieces about 5cm square. Place the pieces into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
    2. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the Chinese leaf in a large container with a tight fitting lid. Stir in the fish sauce, spring onions, onion, garlic, sugar and ginger. Sprinkle the chilli powder over the mixture. Wear plastic gloves to protect your hands and rub the chilli powder into the leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving and store in the refrigerator for up to 1 month (if it lasts that long!)

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