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Baechu-kimchi (배추김치)

2018-04-06

Baechu-kimchi (배추김치)

For many years, kimchi has been a local favorite among fermented foods. Making kimchi in large quantities to be consumed during the long winter season, a process known as Kimjang, is the major part of the preparations for the hard bitter season. Originally called dimchae, it’s also referred to as chimchae in Chinese characters. Usually varieties of water kimchi were called chimchae in the past; vegetables pickled in salt are called jjanji; while others pickled in soy sauce or soy bean paste are called jangajji. The recipe for making kimchi with napa cabbages or Korean radishes can be found in the 18th century document Dongguksesigi. The seasoned kimchi mixed with seasonings began to appear during the mid-18th century. Brined cabbages are mixed with chili powder and other seasonings as they can preserve the crunchiness of the vegetable even without a long period of pickling. So, baechu-kimchi with a combination of various flavors became the bedrock of kimchi varieties with great appeal to people’s palates.

Main Ingredients :
1 head napa cabbage (about 2 kg), 2 cups sun-dried sea salt, 2l water
Filling ingredients: 200g Korea radish, 50g small green onion, 50g water parsley

Spices :
Seasoning spices: 5 cups glutinous rice powder (1 cup water to make the thickener), 1/2 cup chili flakes, 1/2 fine chili powder, 1/2 cup anchovy sauce, 4 tbsp salted baby shrimps, 2 tbsp sugar, 4 tbsp crushed garlic, 1 tbsp minced ginger, 4 tbsp onion juice


Trimming cabbages: Remove discolored outer leaves on the napa cabbages and trim the head. Put a deep slit into the head and split lengthwise into two with your hands. Then halve them again into quarter-size cabbages. Trimming cabbages: Remove discolored outer leaves on the napa cabbages and trim the head. Put a deep slit into the head and split lengthwise into two with your hands. Then halve them again into quarter-size cabbages.
Brining cabbages: In a large bowl, mix water and 1/2 cup of salt to make slightly salty water. Soak the cabbages in the salt water; sprinkle more salt around the head; and submerge in the salt water to brine evenly. Brining cabbages: In a large bowl, mix water and 1/2 cup of salt to make slightly salty water. Soak the cabbages in the salt water; sprinkle more salt around the head; and submerge in the salt water to brine evenly.
Rinse well-brined cabbages in cold water three times; and drain them with the head part pointing upward on a wicker for about an hour.Rinse well-brined cabbages in cold water three times; and drain them with the head part pointing upward on a wicker for about an hour.
Trimming filling ingredients: Julienne the radish and rinse the small green onions and the water parsley thoroughly and cut into 3-cm pieces. Trimming filling ingredients: Julienne the radish and rinse the small green onions and the water parsley thoroughly and cut into 3-cm pieces.
Making thickener: Mix glutinous rice powder with water and cook over medium heat. When the mix starts to make bubbles, reduce to low heat and leave for 1-2 minutes. Turn off the gas and let it cool. Making thickener: Mix glutinous rice powder with water and cook over medium heat. When the mix starts to make bubbles, reduce to low heat and leave for 1-2 minutes. Turn off the gas and let it cool.
Making seasoning paste: Mix the thickener, anchovy sauce, salted baby shrimps, sugar, crushed garlic, minced ginger, onion juice, and chili powder. Mix the seasonings with radish strips and pieces of small green onions and water parsley. Set aside for about 30 minutes. Making seasoning paste: Mix the thickener, anchovy sauce, salted baby shrimps, sugar, crushed garlic, minced ginger, onion juice, and chili powder. Mix the seasonings with radish strips and pieces of small green onions and water parsley. Set aside for about 30 minutes.
Spread the seasoned fillings between each well-drained leaf. Fold the cabbages in half and wrap around into firm bundles with the outermost leaf to keep the fillings packed between the leaves. Spread the seasoned fillings between each well-drained leaf. Fold the cabbages in half and wrap around into firm bundles with the outermost leaf to keep the fillings packed between the leaves.
Stack the cabbage kimchis neatly in an airtight container and put on the lid to minimize air contact. First let it ripen in room temperature (15 degrees Celcius) for about three days. Then store in a refrigerator between 0-5 degrees Celsius. Stack the cabbage kimchis neatly in an airtight container and put on the lid to minimize air contact. First let it ripen in room temperature (15 degrees Celcius) for about three days. Then store in a refrigerator between 0-5 degrees Celsius.

☑ When brining the cabbages, weigh them down with heavy objects so that the vegetable is marinated evenly.
☑ The brining time differs depending on the weather - 12 hours during winter, 5-6 hours during summer. Turn over the cabbages once in a while so that they are brined evenly.
☑ Set aside the mixture of seasoning fillings for about half-an-hour to soften the vegetable pieces in the mix.

Stack the cabbage kimchis neatly in an airtight container and put on the lid to minimize air contact. First let it ripen in room temperature (15 degrees Celcius) for about three days. Then store in a refrigerator between 0-5 degrees Celsius.
Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)

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