Baechu Geotjeori – non Fermented Kimchi
Hey JRfoodies, If you're a fan of Korean cuisine or looking to embark on a culinary adventure, this recipe is a perfect gateway to the exquisite realm of homemade kimchi. Now, I know what you're thinking: "What's Baechu Geotjeori, and why does it sound so fancy?".
Unlike traditional fermented kimchi, Baechu Geotjeori offers a crisp and refreshing crunch with a symphony of vibrant ingredients.
Picture this: Crisp napa cabbage, a hint of honey sweetness, a dash of Kashmiri chili magic, and a sprinkle of culinary wizardry – that's the recipe for your soon-to-be favorite non-fermented kimchi. But don't worry, there's no need for a chef's hat or a degree in Korean cuisine. We're keeping it friendly, fun, and oh-so-flavorful.
So, roll up your sleeves, gather your ingredients, and get ready to embark on a flavor adventure that'll have you shouting, "Kimchi, please!" This Baechu Geotjeori recipe is not just a dish; it's a celebration of bold flavors, kitchen creativity, and the pure joy of good food. Let's dive in and make your taste buds sing with delight!
Consider these tried-and-true recipes that we think you'll enjoy preparing:
Imagine the satisfying crunch of napa cabbage, mingling with the aromatic notes of garlic, the unique kick of Kashmiri chilli powder (because who can resist that mesmerizing red hue?), and the umami-rich embrace of fish sauce. But we're not stopping there – honey swoops in to add a touch of sweetness, creating a perfectly balanced dance of flavors.
- 450 gr napa cabbage
- 1/2 cup chives
- 3 cloves of garlic
- 3 tbsp kashmiri chilli powder (I know, some people would ask why not gochugaru. But for some reason I just loved the color on kashmiri chilli guys.)
- 1 tbsp fish sauce
- 1 tbsp honey
- 1/4 cup onion
- 1 stalk of green onion
- 1 tbsp salt
- Water to soak the napa cabbage
Cut the napa cabbage into bite-sized pieces. Dissolve 1 tablespoon of salt in water and soak the cabbage pieces for about 10 mins or so. This process will help to soften the cabbage and draw out excess moisture.
Finely chop chives, garlic, onion, and green onion. Set them aside.
In a bowl, combine Kashmiri chilli powder, minced garlic, fish sauce, honey, and finely chopped onion. Mix well to form a rich and aromatic paste.
In a large bowl, combine the drained cabbage, chopped chives, and the prepared flavor base. Toss the ingredients together, ensuring an even coating of the flavorful mixture.
Taste the mixture and adjust the seasoning according to your preference. You can add more chilli powder for extra heat or honey for sweetness.
Servings 4
- Amount Per Serving
- Calories 94kcal
- % Daily Value *
- Total Fat 1.7g3%
- Sodium 2231mg93%
- Potassium 612mg18%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 6.4g26%
- Sugars 7.8g
- Protein 4.2g9%
- Calcium 119 mg
- Iron 1 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Balance Sweetness and Saltiness: Adjust the honey and fish sauce quantities to achieve the perfect balance of sweetness and saltiness. Taste as you go and make adjustments accordingly.
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Use Gloves: When mixing the ingredients, especially with chilli powder, consider using gloves to protect your hands. This prevents potential irritation from handling spicy ingredients.
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Don't Skip the Soaking Step: Allowing the cabbage to soak in saltwater is crucial. It not only softens the cabbage but also draws out excess water, preventing a watery kimchi.
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Gentle Squeezing: When draining the soaked cabbage, squeeze it gently to remove excess water without crushing the leaves. This step ensures a crisp texture in the final dish.