Baechu kimchi
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Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to…
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.
Classic napa cabbage kimchi (aka baechu-kimchi/pogi-kimchi); a tangy, savory, spicy Korean fermented cabbage and ultimate side dish!
Geotjeori is a kimchi salad made with young cabbage (baechu). This fresh kimchi is meant to be eaten right away, so you can enjoy its vibrant flavor without waiting for fermentation.
Fresh kimchi, or geotjeori, is made to be eaten without any necessary fermentation. It tastes savory with a vibrant spiciness and a light sweetness from the still fresh napa cabbage.
Today's recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot...
Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.
This vegan kimchi recipe yields just under a liter of kimchi. I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. If Asian pears are not readily available, feel free to use a sweet apple, such as fuji apples.
