Looking to spice up your meals with a burst of flavor and crunch? Look no further than Baechu Geotjeori, the vibrant and refreshing fresh kimchi that will elevate any dish! This quick and easy Korean side dish is not only a feast for the eyes but also a tantalizing treat for your taste buds. With just a handful of ingredients and a mere 10 minutes of prep time, you can create a zesty accompaniment that adds a delightful kick to your favorite dishes. Ready to impress your family and friends with your culinary skills? Dive into this recipe and discover the magic of fresh kimchi!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 small napa cabbage
- 1 tablespoon sea salt
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 1/4 cup scallions, chopped
Instructions
- Wash the napa cabbage thoroughly under cold running water, removing any dirt or debris.
- Cut the napa cabbage into bite-sized pieces, approximately 1-2 inch squares, ensuring even size for consistent seasoning.
- Place the chopped cabbage in a large mixing bowl and sprinkle sea salt evenly over the cabbage. Gently massage the salt into the leaves, ensuring all pieces are coated.
- Let the salted cabbage sit at room temperature for 10-15 minutes to draw out excess moisture and slightly soften the leaves.
- In a separate small bowl, combine gochugaru, fish sauce, minced garlic, and sugar to create a seasoning paste.
- Drain any excess liquid released from the salted cabbage, but do not rinse.
- Add the prepared seasoning paste to the cabbage and mix thoroughly, ensuring each piece is well-coated with the spicy mixture.
- Fold in the chopped scallions, distributing them evenly throughout the kimchi.
- Taste and adjust seasoning if needed, adding more salt, chili flakes, or sugar to suit your preference.
- Transfer the fresh kimchi to a serving dish or storage container. For best flavor, let it sit at room temperature for 30 minutes before serving.
- Serve immediately or refrigerate. Fresh kimchi is best consumed within 1-2 days for optimal taste and texture.
Tips
- Choose the Right Cabbage: Opt for a small napa cabbage that feels crisp and fresh. The quality of your cabbage will significantly influence the final taste of your kimchi.
- Massage the Salt: When salting the cabbage, take your time to massage the salt into the leaves thoroughly. This step is crucial for drawing out moisture and enhancing the flavor.
- Adjust the Spice Level: If you're not a fan of too much heat, start with less gochugaru and gradually add more until you reach your desired spice level.
- Let It Rest: Allowing the kimchi to sit at room temperature for about 30 minutes after mixing helps the flavors meld beautifully, making each bite more delicious.
- Storage Tips: For the best taste and texture, enjoy your fresh kimchi within 1-2 days. If you need to store it longer, keep it in the refrigerator and consume it within a week.
- Experiment with Add-Ins: Feel free to customize your kimchi by adding ingredients like grated carrots, daikon radish, or even a splash of sesame oil for an extra layer of flavor.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
