Baechu-kimchi is made by fermenting salted napa cabbage with
Korean radish, aromatic vegetables,
jeotgal (salted seafood),
gochugaru (chili powder) and various seasonings. Northern varieties are milder and soupier. Southern varieties are saltier and more pungent.
Cabbages Korean brining salt, which has a larger grain size compared to common
kitchen salt, is used for the initial salting of the napa cabbage. Being minimally processed, it helps develop flavors in fermented foods. Per water, around of salt is used. Half of the salt is dissolved in water before putting the cabbage in, and the other half is sprinkled in between the layers of napa cabbage that were washed, trimmed, and halved or quartered lengthwise.
Scallions, minced
garlic, and ground
ginger are the most commonly used aromatic vegetables, and
garlic chives,
Korean parsley,
onions,
carrots, and
chili peppers are also often added. Korean radish is typically
julienned, and the aromatics can be chopped, minced, or ground.
Jeotgal can be replaced with raw seafood in colder northern parts of the
Korean peninsula. If used, milder
saeu-jeot (salted shrimp) or
jogi-jeot (salted croaker) is preferred and the amount of
jeotgal is also reduced in Northern and Central regions.
Aekjeot may be used in place of solid
jeotgal or used along with them. Small amounts of sugar, honey, fruit juice, or ground fruit can also be added. The fillings are packed between each leaf of the cabbage.
Fermentation Kimchi is placed in an
onggi (earthenware) or other container, covered, and pressed down, and let ferment at room temperature for a day or two. Traditionally, kimchi is stored underground in
onggi. Today, it is more commonly stored in a
kimchi refrigerator or a regular refrigerator. == See also ==