Baechu Kimchi (Korean Cabbage, Napa Cabbage, or Chinese Cabbage Kimchi) is probably the most common type of kimchi. This kimchi is made with whole or halved heads of Korean cabbage instead of the cut cabbage seen in many restaurants. The elongated heads have a semi sweet flavor that goes well with ginger, garlic, and dried red chilli peppers.
Kimchi History Note:
Baechu Kimchi was originally made with cabbage and beef stock, or with cabbage preserved in soy bean paste. It wasn't until after chilli peppers were introduced to Korea that the bright red, spicy version of kimchi as it is known today became common place. (Baechu kimchi made with gochu [peppers] appeared sometime around 1800 CE)
2 head napa cabbage (approximately 2 lbs)
1/2 cup salt (for brine)
1/4 small Daikon radish
8 each spring or green onions
1 tablespoon finely ground red chili powder
3 tablespoons coarse ground red chili pepper
8 cloves garlic, peeled
1/2 small nashi pear
2 ounces fresh ginger, peeled
1 tablespoon shrimp or anchovy paste*
1 tablespoon sugar
1 tablespoon salt
* If you do not like the somewhat fishy element of kimchi, you can omit this ingredient and increase salt by 1/2 tablespoon.
Prepare the Cabbage
Cut the cabbage in half from bottom to top.
Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.
Slowly add water until there is enough to submerge the cabbage.
Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
After soaking discard brine then rinse cabbage in cold water.
Prepare the Daikon, Green Onion, and Chives
Cut larger daikon in half from top to bottom.
Shred the daikon into a strainer or colander
Rinse 1 time in cold water and drain.
Place in a small bowl and lightly sprinkle with salt.
Cut the green/spring onion into roughly 1 inch sections and add to shredded Daikon.
Cut the chives into roughly 1 inch sections and add to Daikon/Green Onion.
Add fish sauce and mix well.
Set aside until time to mix.
Prepare seasoning paste
Slice the ginger and pear into small pieces and toss in blender.
Remove stems from peppers and add to blender.
Add garlic cloves and just enough water to blend into a thick paste.
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well
Let stand about fifteen minutes.
Mix the Kimchi
Add the seasoning paste to the Daikon/Green Onion/Chives and mix well.
Add the seasoning mix to the Napa cabbage. Be sure to raise the leaves and spread the mix throughout the cabbage.
Place into storage container(s), leaving room at the top to accommodate swelling, and refrigerate.
Depending on your "sour" level, the kimchi will be ready to serve in anywhere from one hour to several days.
Korean vermicelli made from sweet potato starch.
Used in Japchae, mandu, and various soups.
A traditional Korean beverage (yujacha) made from the citron fruit
Beef, shellfish, and anchovy flavored soup stocks. Used as seasoning and for soup base.