Baechu Kimchi

Mary Kim's avatar
Mary Kim

Ingredients

  • 3 cups
    water
    2:1 water to salt ratio
  • 1 1/2 cup
    Kosher Salt
    1/4 cup per pound of cabbage
  • 1 cup
    Garlic
    minced
  • 2 tbsp
    Dashida
  • 1/4 cup
    Ginger
    minced
  • 1/4 cup
    Fish Sauce
  • 2 tbsp
    Shrimp Brine
  • 2 cups
    Gochugaru
  • 1/4 cup
    Sugar
  • 1 cup
    Apple Sauce
  • 4 cups
    Water
  • Green Onion
  • Daikon Radish
  • Carrots
  • Chives

Instructions

1
Curing Cabbages 1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage) 3 cups water (2:1 water to salt ratio) - Weigh cabbages - Cut whole cabbages in half - Cut a slice in the halves (like you are going to quarter, but not all the way) - Rinse cabbages to
2
Making the paste 4 cups Water 2 cups Gochugaru 1 cup Garlic (minced) 1 cup Apple Sauce 1/4 cup Ginger (minced) 1/4 cup Sugar 1/4 cup Fish Sauce 2 tbsp Dashida 2 tbsp Shrimp Brine - Mix water and glutinous rice flour together in a microwave safe bowl - C
3
Filling Daikon Radish Green Onion Carrots Chives - Finely julienne your radish, carrots, green onions, and chives into about 2” long pieces - If your green onions are too thick, slice them lengthwise to get rid of some bulk - Make as much as you wan
Mary Kim's avatar
Curing Cabbages 1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage) 3 cups water (2:1 water to salt ratio) - Weigh cabbages - Cut whole cabbages in half - Cut a slice in the halves (like you are going to quarter, but not all the way) - Rinse cabbages to