Baechu Mock Kimchi
Editor's note: The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Kwak and Korean cuisine, click here.
·Napa cabbage, also known as Korean or Chinese cabbage, is available at Asian markets.
·Korean red pepper powder is available online at www.kgrocer.com. Cayenne pepper does not make a good substitution — its flavor is too mild. · To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits. ·After pickling the cabbage in salt water, drain it well — leave it in a colander for 20 minutes and press to remove all liquid.
·Once the kimchi has fermented, it will last 10 days in the refrigerator before it becomes overripe and loses its crunchiness. Kimchi past its prime is perfect for dishes like bibim gooksu .
Recipe information
Yield
Serves 5 to 6
Ingredients
Seasonings:
Preparation
Step 1
1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
Step 2
2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
Step 3
3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.
