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2 recipes

Baechu kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 minBasics

by KrazyBadal 0 views

Kkakdugi

Kkakdugi (깍두기) is kimchi made from chunky cubes of Korean radish instead of cabbage. It is quicker to make than cabbage kimchi and stays crunchy and juicy, with a sweet, peppery bite. Made all over Korea, it is the classic partner to rich soups and noodles. Traditional versions are seasoned with fish sauce and salted shrimp; here soy sauce and a little grated pear give the same savoury-sweet depth, keeping it vegan. Ready to eat after a day or two of fermenting. Chef's tip: rub in the chilli flakes on their own first, before the wet seasonings. The red then clings to every cube, and the radish keeps its crunch.

40 minBasics

by KrazyBadal 0 views