Korean
Korean - Banchan
Baek Kimchi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg napa cabbage, quartered lengthwise
- • 1/2 cup coarse sea salt
- • 2 tbsp sweet rice flour
- • 1 1/2 cups water, divided
- • 1 Korean pear, julienned
- • 8 dried jujubes, pitted and julienned
- • 50g chestnuts, julienned
- • 1 tbsp minced garlic
- • 1 tbsp minced ginger
Preparation Steps
1
Phase 1
Salt the cabbage quarters generously between the leaves and rest 4 hours, turning halfway, then rinse and drain.
2
Phase 2
Simmer the sweet rice flour with 1 cup water until thick and translucent, then cool completely.
3
Phase 3
Fold the pear, jujubes, chestnuts, garlic, and ginger into the cooled porridge.
4
Phase 4
Pack the filling generously between the cabbage leaves.
5
Phase 5
Press the stuffed cabbage into an airtight container and rest at room temperature 1-2 days.
6
Phase 6
Refrigerate 3-5 days and serve cold, sliced with a little of its brine.