Baechu Gutjuri (Instant Kimchi)
Most kimchi needs days or weeks to ferment, giving it its unique, sour taste. However, there are some styles of kimchi (called "gutjuri") that are meant to be served immediately. Since there is no time to ferment, you need to add some sour taste with vinegar.
- 1 med size napa cabbage (baechu 배추)
- 2 tbsp fine salt
- 3 tbsp of hot pepper powder (gochugaru 고추가루)
- 1 piece of small ginger root (l/2"), minced
- 2 tsp of minced garlic
- 2 stalks of green onion
- 2 tbsp pickled shrimp (saewoojut 새우젓), chopped finely
- 1 tsp sesame seeds
- 1 tsp sugar
- 2 tsp vinegar
- 1 tsp pine nuts
- 1 tbsp minced red bell pepper for coloring
- handful of minari(Korean watercress), optional, cut into 3-4" length
- handful of buchu (Korean chives), optional, cut into 3-4" length
- Cut napa cabbage head in half, then separate all the leaves from the head. Rinse all the leaves once and sprinkle with salt evenly all around, but a bit more on the thick stem part. Let it sit for 40 min – 1 hr.
- When the cabbage leaves are wilted enough, cut them in small bite sized pieces. Rinse and drain water.
- Put the cabbage in a large bowl, then add the chopped Korean watercress and chives. Sprinkle the hot pepper powder, ginger, garlic, fermented shrimp and minced bell pepper. Use your hands and mix well. Then add the green onions (bias cut into 1/2" lengths), sesame seeds, sugar, vinegar and pine nuts. Mix thoroughly and taste. Add additional salt if needed.
- You can eat this immediately! You can also store this and eat later.
Serving Size: 10
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Preparation Time: 25 minutes