Bachu Kimchi recipe

The amount of all ingredients is based on One Chinese Cabbage head (800-1000g, when dried). As you add more cabbage heads, multiply all ingredients.

Cabbage – salted & washed

• Sea salt: 40g

Salt it upfront, in-between leafs (24 hours in advance, toss the cabbage from time to time).

Mix some salt with water first, use this water to moisturise kimchi upfront. This will help apply salt to every leafs.

Once well salted, rinse the cabbage in cold water. Avoid removing all the salt — the leaves should retain a pleasant, lightly salted taste. As you wash, taste a leaf; when it’s pleasantly seasoned and ready to eat, it’s perfect.

Chilli Sauce

Rice porridge – cooked

• Rice flour: 15g

• Water: 150ml

• First prepare broth. Add Kelp pieces, dried anchovies. You can also use fish of beef bullion cubes.

• Mix rice flour with cold water then transfer to hot broth. Avoid the rice flour gets crumbled in hot water

Heat up to boil then cool it down.

Spices – blended

• Korean chili powder (gochugaru): 40g (Adjust the amount to your liking)

• Fish sauce: 60ml (For a vegetarian version, replace it with soy sauce)

• Fresh prawn: 10g

• Pear: 20g

• Apple: 20g

• Onion: 50g

• Garlic: 20g

• Ginger: 10g

Blend all spices and mix it with rice porridge.

Vegetable – julienned

• Leek: 50g

• Daikon radish: 50g

• Carrot: 30g

Mix the vegetables with the sauce. Then it's ready to smear with kimchi!

Store in a jar/ container

Try to submerge cabbage under the brine. Cover the top surface with plastic foil to avoid contacting air directly.

Watch the recipe video in English