Fresh Kimchi, Baechu Geotjeori
A non-sour kimchi that requires no fermentation time but still tastes great in a variety of Korean dishes.
Ingredients
- 1 large Napa cabbage
- 1/4 c coarse sea salt
- 1 large carrot
- 5 stalks green onion
- 2 medium jalapeños
- 1/4 c minced garlic
- 1/4 c fish sauce
- 2 tbsp maesil syrup Can substitute with agave syrup, sugar, or apricot preserves.
- 1/4 c Gochu-garu
- 2 tbsp sesame seeds
Instructions
- Cut cabbage down the middle and then into 2 inch pieces. Give a quick rinse and then combine with coarse sea salt. Let sit for 45 minutes to draw out water.
- Rinse the cabbage under running water 3 times to get rid of most the salt. Drain off as much water as possible.
- Combine cabbage with julienned carrots, julienned green onions, sliced jalapeños, garlic, gochu-garu, maesil syrup, fish sauce, and sesame seeds. Mix to combine by rubbing kimchi in circular motions.
- Pack kimchi into a sanitized mason or pickling jar.