Baechu Kimchi (Napa Cabbage Kimchi)
韓国の食卓の心臓！旨味と酸味の発酵白菜
Description
The heart of the Korean table. Salted Napa cabbage intricately smeared with a paste of chili, garlic, and fish sauce, then fermented to perfection.
Classification: Everyone, Fermented Food, Essential Banchan, Fermentation Magic
Shops selling Baechu Kimchi (Napa Cabbage Kimchi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Napa cabbage
- Chili powder(Coarse)
- Garlic/Ginger
- Anchovy extract
- Salted shrimp
Instructions
- Brine cabbage until wilted.
- Make Yangnyeom paste with chili, garlic, fish sauce, rice glue.
- Smear between leaves, seal, and ferment.
Learn more Substitutes, pairings, tips
Key spices
Fish sauce depth、Lactic acid from fermentation
Substitutes at Japanese supermarkets
(Japanese supermarket Kimchi is unfermented/different)
Pairing
All Korean food
Trivia
[Unique Culture] 'Kimjang' is the UNESCO-recognized late-autumn culture where families gather to make massive quantities of Kimchi to survive the winter.
Eating tips & etiquette
[Unique Eating] Always served free at eateries. Eaten plain, but once it turns sour, it's grilled with pork or used as a base for stews.
Allergen
Shrimp, Fish