Baechu Kimchi - Napa Cabbage Kimchi πŸ‡°πŸ‡·

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Sa Wad Dee Ka πŸ™ Hive Community ^^

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πŸ‡°πŸ‡· I used to traveled to Korea many of times and enjoy many delicious Korea dishes. Korean meals always served with various type of small side dishes called banchan and kimchi always served at every meal. πŸ˜€

There are hundreds of kimchi made by different vegetables, fruits and seafood as the main ingredient.

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So today I would like to share you guys an alternative delicious way to make the Baechu Kimchi - Napa Cabbage Kimchi. 😊

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πŸ‡°πŸ‡· Kimchi is a traditional Korean dish with salted fermented vegetables and commonly contained with Napa Cabbage, radish, onions, spring onions, sugar, salt, chili flakes, garlic and ginger.

which I'll boost up the flavor by including the sliced of apple, sliced of sweet pear, honey, mustard green and plum juice for my recipe.
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πŸ‡°πŸ‡· Kimchi is an excellent of lactic acid bacteria and highly anti oxidation and anti cancer benefits, low calories and high fiber which also anti aging. Such a healthy food, right? πŸ˜„

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The kimchi recipe that I’m sharing today is my favorite version which I did learn it when I visited Jeju Island a couple of year ago. This kimchi recipe uses the whole cabbage and spread the seasoning mixture from leaf to leaf as the traditional style. So let's cooking with me!

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Let's see the ingredients!

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For salted cabbage!

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  • 1 Kg Napa Cabbage
  • 10 Tablespoon Salt
  • 3 Liter Water
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For Making Rice Flour porridge:

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  • 30 Gram Rice Flour
  • 350 Ml Water
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The Vegetable For Making Kimchi!

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  • 200 Gram Mustard Green
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  • 1 Apple (400 Gram)
  • 1 Sweet Pear (300 Gram)
  • 1 Radish (400 Gram)
  • 1 Onion (200 Gram)
  • 3 Spring Onion
  • 10 Gram Ginger
  • 1 Clove Garlic (50 Gram)
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For making Baechu Kimchi Seasoning!

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  • 5 Tablespoon Fish Sauce
  • 1 Tablespoon Brown Sugar
  • 50 Gram Honey
  • 100 Gram Plum Juice
  • 230 Korean Chili Flake (gochugaru)
  • 1 Teaspoon Sugar
  • 1 Tablespoon Salt
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How to make kimchi!

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Let's prepare salt Cabbage First!

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  • Wash the cabbage by running water.
  • Trim the root end and cut through bottom of cabbage and stop.
  • Tear off the cabbage head by hands.
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  • Whisk water and salt together until salt is fully dissolved.
  • Add cabbage for at least 4 hours and flip the cabbage once during the salted process.
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  • Wash the cabbages under running water.
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Let's prepare the vegetable!

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  • Minced the garlic and ginger
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  • Peel of the skin and cut across the quarters to make bite sized squares of radish for 2 inches square.
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Sliced the sweet pear and cut to the bite sized 2 inches square.

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  • Sliced the apple with skin on and cut to the bite sized 2 inches square.
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  • Sliced the onion at the same size.
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All the Vegetable Sliced Done!

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  • Trimmed the spring onion roots end and cut into 2 inch pieces.
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  • Trimmed the mustard greens roots end and cut into 2 inch pieces.
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  • Mixed the flour and water and whisk it until thicker to a thin paste and cool it.
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  • Drop the Flour porridge into the large bowl and add the sugar, brown sugar, fish sauce, honey and plum juice.
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  • Add the Korean Chili Flake and stirred it together and take away the plum seed away.
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  • Add the garlic, ginger, spring onion and mustard greens then gently mix until combine well.
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  • Add the apple, sweet pear, onion and radish.
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Gently Mix!

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Let's make Kimchi!

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Spread the kimchi mixture paste on each cabbage leaf.

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Making sure to coat the core as well.

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Put the Baechu Kimchi into the plastic container.

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Repeat seasoning process with remaining cabbage.

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I usually make 2-3 heads of cabbages at a time for using them with various type of menu.

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The vegetables should have released the healthy liquid after first 24 hours and press down the cabbage by clean spoon to soak in the liquid.

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kimchi is usually fermented for a few days to a few weeks before eat it or it can be eaten immediately after preparation.

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This slows fermentation process will make the kimchi more sour as time go on.

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Baechu kimchi can be stored up to 2 months inside the refrigerator.

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Kimchi can be served as a salad or eat on their own or the main ingredients with stew, fried rice, noodles soup or anything more than you can imagine.

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I usually start to used at least 1 week fermented Kimchi and my favorite dish is Kimchi Sudabu Jiigae or Kimchi Soft Tofu Stew because I like the mild slightly sour taste which I'll definitely show you guys how to cook it. 😁

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I hope you enjoyed my recipe and if you are the Kimchi lover or looking for super healthy food so let's cook this tangy flavorful kimchi and produced many delicious dish with it.

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Wishing you guys have a great week ahead. πŸ™πŸ’šπŸŒΈπŸŒˆ

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I have never had kimchi, but part of my not-a-resolution plan for 2022 is experimenting with new recipes, so I may need to try this.

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Please do !πŸ˜€ It’s surprisingly easy to pull together and hope you enjoy your new flavor adventures of Kimchi. 🀘🌢❀️

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Have you thought about making kimchi and selling them? Your kimchi recipe is delicious and tempting, I love kimchi πŸ˜‚

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Hahaha! I hope I can do someday. πŸ˜† I really like Korean foods and they are sooo goood and super easy to cook as well! πŸ˜€β€οΈπŸŒΈ

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