Bachu Kimchi recipe

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

Cabbage – salted & washed

• Sea salt: 20g

• Water: 20g

Salt it upfront (12 hours in advance, toss the cabbage from time to time)

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: 10g

• Water: 20ml

• Kelp piece

Heat up to boil then cool it down.

Spices – blended

• Korean chili powder (gochugaru): 50g (Adjust the amount to your liking)

• Fish sauce: 80ml (For a vegetarian version, replace it with soy sauce)

• Fresh prawn: 10g

• Pear: 1/4 pcs

• Apple: 1/4 pcs

• Onion: 30g

• Garlic: 30g

• Ginger: 10g

Blend all spices and mix it with rice porridge.

Vegetable – julienned

• Spring onion: 50g

• Daikon radish: 50g

• Carrot: 30g

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

Watch the recipe video in English