Spicy Baechu Kimchi
Experience the rich flavors of traditional Korean baechu kimchi with this easy-to-make recipe. Fermented over 2 days, it’s perfect as a side or ingredient—just 20 minutes active time needed!
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Ingredients
- 2 pounds napa cabbage, cleaned, cored and cut into 2-inch pieces
- 1/4 cup kosher salt or sea salt
- 1/4 cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1/2 to 1 cup Korean chili flakes (gochugaru)
- 1 daikon radish, peeled and shredded (optional)
- 1 carrot, peeled and shredded (optional)
- 1 bunch green onions, diced
- 1/4 cup fish sauce
- 1-2 tablespoons of fermented, salted shrimp with brine, chopped
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