Baek kimchi white kimchi
Korean cuisine is known for its wide range of flavors and ingredients. One of the most popular dishes in Korean cuisine is Kimchi, which is a traditional fermented dish made with various vegetables and spices. Among its many varieties, Baek Kimchi or White Kimchi is a popular choice for its light and refreshing taste. It is a non-spicy version of traditional kimchi that originated in the Southern provinces of Korea.
The primary ingredient of Baek Kimchi is Korean White Radish, also known as “Mu” in Korean. Unlike the red chili paste used in other Kimchi recipes, white Kimchi is made with a mix of raw materials such as ginger, garlic, scallions, and other vegetables. This gives the Baek Kimchi a mild, tangy, and refreshing taste.
Baek kimchi is typically eaten as an accompaniment to heavier meat dishes like Korean barbeque. The lightness of the Kimchi effectively cuts through the fattiness of the meat, providing a well-rounded and balanced meal. It can also be eaten as a refreshing snack with a bowl of steamed rice or as part of a bento box. While it may not be as spicy as traditional Kimchi, it is still highly nutritious and packed with probiotics that help to promote a healthy digestive system.
The process of making Baek Kimchi is simple, and the ingredients are readily available in most Korean grocery stores. The first step is to peel and cut the Korean white radish into small pieces. Next, the radish is mixed with minced garlic, ginger, scallions, and carrots. The vegetables are then seasoned with salt, a bit of sugar, and a pinch of sesame seeds. The mixture is then fermented in a jar at room temperature for a few days until it is ready to be served.
While the basics remain the same, there are slight variations in Baek Kimchi recipes depending on the region and the individual cook’s preferences. Some may add different vegetables such as cucumber or mustard greens, while others may add a little bit of hot pepper flakes. However, the underlying objective of Baek Kimchi is to create a light and refreshing Kimchi dish that is less spicy and more palatable for those who prefer a milder taste.
In conclusion, Baek Kimchi is an excellent variation of traditional Kimchi that provides a refreshing alternative. It’s many health benefits, and mild flavor profile makes it a favorite among those who are looking to try Kimchi without the intense heat. So whether you’re making it at home or trying it at a Korean restaurant, be sure to give this unique and delicious dish a try.
Ingredients:
- 1 small napa cabbage
- 1 small daikon radish
- 4 green onions
- 1/4 cup of salt
- 4 tbsp of sugar
- 2 tbsp of fish sauce
- 3 tbsp of minced garlic
- 2 tbsp of minced ginger
- 1/4 cup of Korean chili flakes (gochugaru)
- 1/2 cup of water
- 2 tsp of rice flour or all-purpose flour
- 2 tbsp of white vinegar
- 2 tbsp of sesame seeds
Directions:
- Cut the napa cabbage into bite-size pieces.
- Peel and cut the daikon radish into thin, matchstick-sized pieces.
- Cut the green onions into small pieces.
- Combine the cabbage, daikon radish, and green onions in a large mixing bowl.
- Sprinkle 1/4 cup of salt over the vegetables and mix well.
- Cover the mixing bowl with plastic wrap and let sit at room temperature for 2 hours.
- After 2 hours, rinse the vegetables under cold running water and drain well.
- In a separate mixing bowl, whisk together the sugar, fish sauce, garlic, ginger, Korean chili flakes, and water.
- In a small bowl, mix the rice flour or all-purpose flour with a little water to create a slurry.
- Add the slurry to the seasoning mixture and whisk well.
- Mix in the vinegar and sesame seeds.
- Add the drained vegetables to the seasoning mixture and mix well.
- Transfer the white kimchi to a large container with a tight-fitting lid.
- Allow the white kimchi to ferment at room temperature for 1-2 days.
- After 1-2 days, transfer the container to the refrigerator to slow down the fermentation process.
- Serve chilled as a side dish or condiment. Enjoy!