Bachu Kimchi is the one made with Napa cabbages.
Traditionally, Bachu Kimchi is made with half cut cabbages
and cut into small pieces just before serving.
I am introducing the way to make it easy
because modern life wants more simple way.
You need,
Napa cabbages (2ea), Korean radish (1ea)
Green onions (3-4 roots), Onion (1ea)
Garlic (2table spoons, finely chopped)
Ginger (1 tea spoon, finely chopped)
Salt (3 cup), Sweet rice flour (1cup)
Korean red pepper powder ( 2cup)
Sugar (2 table spoon), Sesame seeds (2 table spoon)
Shrimp sauce with chunky (1 table spoon)
(Korean) fish sauce (1/2 cup)-any kind of fish sauce will fine
Cut Napa cabbages into small pieces.
The size of a piece is as good as a bite.
Salt them.
The ingredient, 3 cup of salt is based on Korean natural salt.
It’s available in the Korean grocery but any other salt works fine
If you use other salt, which may need some adjustment of its quantity,
because every salt has different salinity.
Meanwhile, make sweat rice flour paste.
Pour a cup of sweat rice flour into a bowl and add 2 cup of water.
Stir it to mix well.
Pour it into the pot of 3 cup of boiling water.
Stir it quickly to mix it well and turn off the heat.
Chill it.
Clean a Korean radish and julienne it.
Try to bend a thick stem, if it were not broken, it would had been salted well.
Rise them several times with clean water.
Spread them onto the basket for well draining.
Leave them for a while, it’s very important to drain well.
Prepare all ingredients.
Julienne a onion and a couple of green onion roots.
Make 2 table spoons of finely chopped garlic
and 1 tea spoon of finely chopped ginger.
It’s good to add 1 table spoon of shrimp sauce
but if you don’t have it, you would make Kimchi without it.
Just add a little more of salt instead of the shrimp sauce.
Put well drained salted Napa cabbages into a large bowl.
And add julienned radish, green onions, onion and chopped garlic, ginger.
Pour (Korean fish) sauce (1/2 cup), Korean red pepper powder ( 2cup),
sugar (2 table spoon), sesame seeds (2 table spoon)
and Shrimp sauce with chunky (1 table spoon).
Add sweat rice flour paste at the last.
Freshly made Kimchi is delicious.
If you like aged one, keep it in the refrigerator after one day for fast ageing.
As day goes by, Kimchi is getting aged more and more.
And the taste is changed day in and day out.
I hope you enjoy to taste them all.
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