Baechu Mak Kimchi (Cabbage “Careless” Kimchi)

1 mins
Serves 1
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Directions

  1. 1Cut the Napa cabbage in half, remove the core and cut the leaves into smaller pieces.
  2. 2Cut the Napa cabbage in half, remove the core and cut the leaves into smaller pieces.
  3. 3Cut the Napa cabbage in half, remove the core and cut the leaves into smaller pieces.
  4. 4In a large bowl, add the cabbage and sprinkle it with salt, and mix to distribute the salt evenly.
  5. 5In a large bowl, add the cabbage and sprinkle it with salt, and mix to distribute the salt evenly.
  6. 6In a large bowl, add the cabbage and sprinkle it with salt, and mix to distribute the salt evenly.
  7. 7Let it sit for about 30 minutes and then rinse it well under cold water and drain excess water.
  8. 8Let it sit for about 30 minutes and then rinse it well under cold water and drain excess water.
  9. 9Let it sit for about 30 minutes and then rinse it well under cold water and drain excess water.
  10. 10Chop the apple, asian pear, green onions, daikon radish, and carrot into small pieces.
  11. 11Chop the apple, asian pear, green onions, daikon radish, and carrot into small pieces.
  12. 12Chop the apple, asian pear, green onions, daikon radish, and carrot into small pieces.
  13. 13Blend the apple, asian pear, green onions, daikon radish, carrot, garlic and gochugaru into a smooth paste.
  14. 14Blend the apple, asian pear, green onions, daikon radish, carrot, garlic and gochugaru into a smooth paste.
  15. 15Blend the apple, asian pear, green onions, daikon radish, carrot, garlic and gochugaru into a smooth paste.
  16. 16In a separate pot, mix the rice flour and water over medium heat, constantly stirring until thick and translucent.
  17. 17In a separate pot, mix the rice flour and water over medium heat, constantly stirring until thick and translucent.
  18. 18In a separate pot, mix the rice flour and water over medium heat, constantly stirring until thick and translucent.
  19. 19In a large bowl, mix the blended paste with the ginger, gochugaru, soy sauce and the rice flour mixture.
  20. 20In a large bowl, mix the blended paste with the ginger, gochugaru, soy sauce and the rice flour mixture.
  21. 21In a large bowl, mix the blended paste with the ginger, gochugaru, soy sauce and the rice flour mixture.
  22. 22Add the chopped cabbage and mix well to combine all ingredients.
  23. 23Add the chopped cabbage and mix well to combine all ingredients.
  24. 24Add the chopped cabbage and mix well to combine all ingredients.
  25. 25Store the kimchi in a jar.
  26. 26Store the kimchi in a jar.
  27. 27Store the kimchi in a jar.

Ingredients

  • 1 napa cabbage
  • 1 napa cabbage
  • 1 napa cabbage
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 apple
  • 1 apple
  • 1 apple
  • 1 asian pear
  • 1 asian pear
  • 1 asian pear
  • 1 cup green onions
  • 1 cup green onions
  • 1 cup green onions
  • 1 daikon radish
  • 1 daikon radish
  • 1 daikon radish
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 6 tablespoons gochugaru
  • 6 tablespoons gochugaru
  • 6 tablespoons gochugaru
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

knifecutting boardmeasuring cupmixing bowlblender