Kimchi (Baechu Kimchi). This kimchi recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it's also known as pogi kimchi (포기김치). Like most kimchi versions, baechu is also traditionally made in onggi—an ancient Korean earthenware that is suitable for fermentation.
Pairing Baechu Kimchi with any dish will elevate your taste buds.
Pair Baechu Kimchi with any dish.
You'd be surprised how easy it is to create a tasty and healthy meal.
You can cook Kimchi (Baechu Kimchi) using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Kimchi (Baechu Kimchi)
- It's 1 pcs of sawi putih aga besar.
- Prepare of garam.
- Prepare of air.
- It's of Bahan bumbu.
- Prepare 3 sdm of tp ketan.
- It's 2 cup of air.
- Prepare 2 sdm of gula.
- It's 1/4 of apel.
- It's 1/4 of bombay.
- Prepare 3 sdm of baput cincang.
- You need 1/2 sdm of jahe cincang.
- Prepare of cabe bubuk 1 cup (sesuaikan).
- You need 1/4-1/4 of kecap ikan.
- It's 1/2 sdt of garam.
- Prepare of Tambahan (optional).
- It's irisan of lobak.
- It's of kucai.
Fresh and lightened Kimchi - Napa Cabbage Kimchi Salad! Baechu kimchi is the traditional way to make Kimchi, this is the most common South Korea. It is made using the Chinese cabbages whole and traditionally stored underground in simple cold stores made. This everyday cabbage kimchi at this stage is very different to what you might be used to, it's fresh and crisp and similar to a spicy salad.
Kimchi (Baechu Kimchi) step by step
- Cuci bersih sawi, belah menjadi 4 bagian. Dalam wadah masukan air n garam bbrp sdn (ak pk 3 sdt) lalu celup sawi ke dalamnya dan balurkan setiap lembaran sawi dgn garam lalu celup lagi ke air garam..
- Beri air smp sawi terendam seluruhnya. Bolak balik sesekali agar merata layunya. Rendam sawi selama 5 jam or lebih smp sawi layu..
- Stlh 5 jam cuci bersih sawi 2 - 3x. bilasan trkhr pakai air minum ya. proses cuci sawi lakukan dgn baik spy tdk bny kandungan garam yg terbawa saat fermentasi kimchi..
- Peras sawi spy kandungan airnya hilang, lap2 dgn kain bila perlu spy kondisi sawi tdk bny airnya..
- Di pan, masukan tp ketan, gula n air sckpnya dan aduk smp tp ketan n air menyatu, tdk ada gumpalan. Lalu masukan sisa airnya masak smp tp ketan mengental n meletup2. Dinginkan smp mencapai suhu ruangan.
- Blender apel, bombay. Ak tambahkan kecap ikan n bubur ketannya saat memblender spy bs terblender dgn sempurna. cmpr blenderan dan bubur ketan, beri cincangan baput, jahe, cabe bubuk. aduk rata. Masukan lobak n kucainya..
- Balurkan bumbu yg sdh dibuat ke stiap lembaran kimchi. Lakukan smp smua merata..
- Taruh kimchi dlm wadah. ak taruh di toples kaca yg sdh ak steril dgn air panas dl n keringkan dl. Fermentasi minimal 6 jam suhu ruangan n stlh itu, kimchi bs simpan di kulkas. kimchi siap dimasak sesuai selera or disajikan bersama lauk.
- Keesokan harinya jus kimchinya sdh keluar n di foto ini sdh ak pakai kimchinya unt bkn kimchi jjigae.
No Korean meal is complete without it. Baechu kimchi (fermented cabbage) is a side dish to almost every Korean meal, and the foundation for many soups, stews, stir-fries, and rice dishes. Baechu kimchi is traditionally made by stuffing a spicy mixture of shredded veggies and herbs between the leaves of a whole head of cabbage. Some might call it sacrilege, but to save time. There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all.