์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Napa Cabbage Kimchi
Baechu Kimchi
Korea's quintessential fermented dish, this vibrant Napa cabbage kimchi is packed with probiotics and flavor. It features a spicy, savory paste made from gochugaru, garlic, ginger, and salted seafood, coating tender, brined cabbage leaves.
๐ง ์ฌ๋ฃ
- 1 large head Napa cabbage(approximately 2kg (4.5 lbs), outer leaves removed)
- 1 cup Korean coarse sea salt (cheonilyeom)(for brining the cabbage)
- 250 g Korean radish (mu)(about 1/2 lb, peeled and julienned into matchsticks)
- 4 stalks Scallions (green onions)(trimmed, cut into 2-inch pieces)
- 120 ml Gochugaru (Korean chili flakes)(adjust to your spice preference; use coarse flakes for kimchi)
- 3 tbsp Fish sauce(preferably Korean anchovy or shrimp sauce)
- 60 ml Salted fermented shrimp (saeujeot)(rinsed and finely minced)
- 8 cloves Garlic(minced into a paste)
- 1 tsp Ginger(freshly grated or minced)
- 3 tbsp Sweet rice flour (chapssal garu)(for making the rice flour paste)
- 1.5 cup Water(for making the rice flour paste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the tough core from each quarter. In a large basin or sink, dissolve the Korean coarse sea salt in plenty of water. Submerge the cabbage quarters in the brine, ensuring all parts are coated. Let them brine for 2 to 3 hours, turning them every 30 minutes. The cabbage should become pliable and wilted, easily bending without snapping. Once brined, rinse each quarter thoroughly under cold running water at least 3 times to remove excess salt. Gently squeeze out excess water and let the cabbage drain cut-side down in colanders for at least 30 minutes.
โฑ๏ธ 2-3 hours (brining) + 30 minutes (draining) - 2
Make the rice flour paste: In a small saucepan, whisk together the sweet rice flour and 1.5 cups of water. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste, about 5-7 minutes. Remove from heat and let it cool completely. This paste acts as a binder for the kimchi seasoning.
โฑ๏ธ 10 minutes (active) + cooling time - 3
Prepare the kimchi paste: In a large bowl, combine the cooled rice flour paste, gochugaru, fish sauce, minced salted shrimp, minced garlic, and grated ginger. Mix well until a thick, uniform paste forms. Taste and adjust seasoning if needed.
โฑ๏ธ 10 minutes - 4
Combine vegetables with paste: Add the julienned radish and cut scallions to the kimchi paste. Mix thoroughly to coat the vegetables evenly. This is your kimchi filling.
โฑ๏ธ 5 minutes - 5
Assemble the kimchi: Working with one cabbage quarter at a time, carefully spread the kimchi paste mixture between each leaf, ensuring an even coating from the base to the tip. Be generous but avoid overstuffing. Once coated, fold the quarter in half and tuck it neatly.
โฑ๏ธ 20-30 minutes - 6
Pack and ferment: Tightly pack the kimchi into clean glass jars or an airtight container, pressing down firmly to remove any air pockets. Leave about 1-2 inches of headspace at the top. Seal the container. Let the kimchi ferment at room temperature (around 18-22ยฐC / 65-72ยฐF) for 1 to 2 days. You'll notice bubbles forming and a slightly sour aroma developing, indicating fermentation is active. Once it reaches your desired level of fermentation, transfer the kimchi to the refrigerator. It will continue to ferment slowly at a cooler temperature.
โฑ๏ธ 1-2 days (room temperature fermentation) + ongoing refrigeration
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing Korean coarse sea salt (cheonilyeom) is crucial for proper brining and flavor development. Regular table salt can make the kimchi too salty and affect fermentation.
- โThe sweet rice flour paste helps the gochugaru adhere better to the cabbage and also aids in the fermentation process by providing food for the beneficial bacteria.
- โWhen packing the kimchi into jars, press down firmly to eliminate air pockets, which can lead to spoilage. Ensure the kimchi is submerged in its brine.
- โFermentation time at room temperature depends on ambient temperature. Warmer temperatures speed up fermentation, while cooler temperatures slow it down. Taste daily to monitor.
- โWear gloves when handling the kimchi paste, as gochugaru can irritate the skin and stain.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Kkakdugi: A popular kimchi made with cubed radish instead of Napa cabbage.
- Baek Kimchi (White Kimchi): A non-spicy version made without gochugaru, often including fruits like pear or apple for sweetness.
- Oi Sobagi: Cucumber kimchi, typically made with small, crisp cucumbers stuffed with kimchi paste.
๐ท๏ธ ํ๊ทธ
๐ ์ ์ธ๊ณ ๋น์ทํ ์๋ฆฌ
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