I ’ ve been buying 2kg of Kimchi from a korean grocery store shop. That normally lasts us for about one calendar month. nowadays that I ’ thousand back to food blogging again, I thought I “ ought to ” make Kimchi myself rather of buying it .
With homemade Kimchi, you get to taste it when it ’ s most newly, which is a bang-up manage for my husband as he loves eating fresh Kimchi ( 1-2 days old ). I reckon he can eat 1 cup worth of clean Kimchi on the spot. So I decided to make clean chinese cabbage cabbage Kimchi salad ( Baechu Geotjeori 배추 겉절이 ) to fill up my empty Kimchi jolt.
Though Baechu Geotjeori is normally made with an purpose to consume within a day or two in a typical korean family, if you can ’ metric ton finish it all like that, just put the remainder into an air rigorous glass container and eat it as your normal fermented Kimchi .
Fresh Kimchi salad is a peculiarly popular company food to Bossam ( Korean steamed pork ) and Kalguksu ( Knife cut noodles with soup ). Shall we start making some fresh Kimchi salad then ?
Ingredients for Kimchi Salad (10+ servings)
( Prep time:1 hour 10 mins incl. soak fourth dimension, Cooking time : Less than 5 mins )
Main
- 820g/1.8 pounds napa cabbage (Chinese cabbage)
- 240g/8.5 ounces Korean radish (daikon radish)
- 50g/1.8 ounces brown onion
- 40g/1.4 ounces green onion
- 2/3 cup rock salt (or Korean coarse sea salt)
- 1 cup water
Kimchi Sauce (mix these in a small bowl)
- ¼ cup Korean chili flakes (gochugaru)
- 1 Tbsp minced garlic
- ½ tsp minced ginger
- ½ Tbsp soy sauce
- ½ Tbsp Korean fish sauce
- 1½ Tbsp sugar (I used raw sugar)
- 1 Tbsp roasted sesame seeds
* 1 Tbsp = 15 milliliter, 1 Cup = 250 milliliter
** If you want to learn more about korean cook ingredients, check my essential korean cook ingredients number !
How to Make Kimchi Salad
1. Prepare the chief ingredients .
- Rinse the outer layer of the Napa cabbage in running water. Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively, you could cut the leaves into 4-5 vertical sections.
- Rinse the radish, peel the skin and thinly slice it (Julienned).
- Peel the onion skin, rinse then thinly slice it.
- Rinse the spring onion and cut each stalk into 3-5 sections.
2. Put the torn/cut Napa pilfer in a big bowl. Add the salt and the water into the bowling ball and mix well with the boodle. Put something big on top of the cabbage to assist saltiness getting into the cabbage. ( Osmosis process ) – I used a bad sauce pan and water to put blackmail on the cabbage. Leave the pilfer like this for about 1 hour. During this prison term, mix the boodle every 20 mins so that salt urine gets into the leaves evenly .
3. After 1 hour, drain the water off. Rinse the boodle in running water respective times and shake off the salt ( if any ). tightly squeeze the boodle to remove the water system .
4. Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.
4. Put the boodle and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.
5. Serve with rice or other Korean dishes.
5. Serve with rice or other korean dishes.
Note
- Koreans typically use only the softer leaves of napa cabbage (leaves with yellow edges) for Baechu Geotjeori.
- As I explained earlier, any leftover Geotjeori Kimchi can be stored in an air tight container and consumed like fermented Kimchi. (My Geotjeori Kimchi is now one week old and it still tastes fresh!)
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Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)
How to Make Kimchi Salad
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Prep Time:
1
hour
10
minutes
Cook Time:
5
minutes
Total Time:
1
hour
15
minutes
Servings:
10
Calories:
31
kcal
Author:
Sue | My Korean Kitchen
Ingredients
Main
-
▢
820 guanine chinese cabbage cabbage , ( 1.8 pounds ) chinese cabbage
-
▢
240 thousand korean radish or daikon radish, ( 8.5 ounces )
-
▢
50 gravitational constant brown onion , ( 1.8 ounces )
-
▢
40 gravitational constant k onion , ( 1.4 ounces )
-
▢
2/3 cup rock strategic arms limitation talks , or korean coarse ocean salt
-
▢
1 cup water
Kimchi sauce (mix these in a small bowl)
-
▢
1/4 cup Korean chili flakes ( gochugaru )
-
▢
Read more: Cucumber Kimchi (Oi Kimchi)
1 Tbsp minced garlic
-
▢
1/2 tsp minced pep
-
▢
1/2 Tbsp soy sauce
-
▢
1/2 Tbsp korean fish sauce
-
▢
1 1/2 Tbsp carbohydrate ( I used bleak carbohydrate )
-
▢
1 Tbsp toasted sesame seeds
Instructions
- Prepare the independent ingredients. -Rinse the out layer of the Napa boodle in running water. Cut the stem off. Tear the leaves into long shapes ( using hands and/or knife ). alternatively you could cut the leaves into 4-5 erect sections. -Rinse the radish, peel the skin and thinly slice it ( Julienned ). -Peel the onion skin, rinse then thinly slice it. -Rinse the spring onion and cut each haunt into 3-5 sections .
- Put the torn/cut Napa pilfer in a adult bowl. Add the strategic arms limitation talks and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist salt getting into the cabbage. ( Osmosis summons ) – I used a big sauce pan and urine to put blackmail on the cabbage. Leave the pilfer like this for about 1 hour. During this fourth dimension, mix the pilfer every 20 mins indeed that strategic arms limitation talks water gets into the leaves evenly .
- After 1 hour, drain the water system off. Rinse the boodle in running body of water several times and shake off the strategic arms limitation talks ( if any ). tightly squeeze the cabbage to remove the water.
- Put the cabbage and early prepared vegetables into a big clean bowl. Add the sauce and mix them well together .
-
Serve with rice or other Korean dishes.
Nutrition Info (per serving)
Calories:
31
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Sodium:
7682
mg
|
Potassium:
148
mg
|
Sugar:
2
g
|
Vitamin A:
255
IU
|
Vitamin C:
9.2
mg
|
Calcium:
49
mg
|
Iron:
1
mg
The nutriment information shown is an calculate provided by an on-line nutriment calculator. It should not be considered a substitute for a professional dietician ’ second advice .
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