Dish
Baek kimchi
Baek kimchi is made by first cleaning and slicing napa cabbage. The cabbage slices are then mixed with salt, garlic, ginger, and chili flakes and left to ferment for several days. The resulting dish is sour, spicy, and slightly sweet and can be enjoyed on its own or as a condiment. Baek kimchi is a good source of vitamin C and dietary fiber.
Origins and history
Baek kimchi has been a part of Korean cuisine for centuries and is believed to have originated in the southern regions of Korea. The dish is typically served as a side dish or condiment and is often paired with rice or other Korean dishes.
Dietary considerations
Baek kimchi is not suitable for individuals who are allergic to cabbage or have a sensitivity to chili flakes. It is also high in sodium and should be consumed in moderation by individuals with high blood pressure.
Variations
There are many variations of Baek kimchi that can be found throughout Korea. Some recipes call for the addition of other vegetables or fruits, while others use different types of chili flakes or spices. Some recipes also call for the addition of seafood or meat.
Presentation and garnishing
Baek kimchi is typically served in a small bowl or jar. It is often garnished with fresh herbs or sliced chili peppers.
Tips & Tricks
To enhance the flavor of Baek kimchi, it is recommended to let it ferment for at least 3 days before serving.
Side-dishes
Baek kimchi is typically served as a condiment or side dish. It can be enjoyed on its own or paired with rice or other Korean dishes.
Drink pairings
Baek kimchi pairs well with Korean rice wine or other light-bodied alcoholic beverages.
Delicious Baek kimchi recipes
More dishes from this category... Browse all »
Acar kuning
Malaysian cuisine
Atchara
Filipino cuisine
Baechu-kimchi
Korean cuisine
Beet Eggs
Jewish cuisine
Burong mangga
Filipino cuisine
Chilera
Ecuadorian cuisine
Chinese Pickles
Chinese cuisine
Chonggak kimchi
Korean cuisine
