Dish

Baechu-kimchi

Baechu-kimchi is made by salting and fermenting cabbage with a mixture of garlic, ginger, scallions, and chili pepper flakes. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired level of sourness. Baechu-kimchi is a rich source of probiotics and is believed to have numerous health benefits, including improved digestion and a stronger immune system.

Asian cuisine› East Asian cuisine› Korean cuisine

Pickling

Origins and history

Baechu-kimchi has been a part of Korean cuisine for over 2,000 years. It was originally made as a way to preserve cabbage for the winter months, but has since become a beloved dish in its own right. It is often served as a side dish with rice and other Korean dishes.

Dietary considerations

Baechu-kimchi is naturally vegan and gluten-free, but some store-bought varieties may contain fish sauce or other non-vegan ingredients. It is also high in sodium, so those on a low-sodium diet should consume it in moderation.

Variations

There are many variations of kimchi, including ones made with radish, cucumber, and other vegetables. Some recipes also call for the addition of seafood or meat.

Presentation and garnishing

Baechu-kimchi is traditionally served in a small dish or bowl. It is often garnished with sesame seeds or sliced scallions.

Tips & Tricks

To make baechu-kimchi, be sure to use high-quality ingredients and follow the fermentation process carefully to avoid spoilage.

Side-dishes

Baechu-kimchi is often served as a side dish with rice and other Korean dishes. It can also be used as an ingredient in soups, stews, and fried rice dishes.