Baechu Kimchi (Temple Cuisine)

This “Temple Cuisine” version of Kimchi excludes garlic and fish sauce, and presents a crisp, clean flavor that is a hallmark of much of Korean Buddhist Temple foods.

Servings: 20

Ingredients

2

heads

Napa cabbage — (about 5-6 pounds)

1/2

cup

non iodized salt

1

small

Korean radish — (Daikon) (about 2 pounds)

5

green onion

3

dried shiitake mushroom

Seasoning Paste

1/2

ounce

kombu

1

tablespoon

sweet rice powder

1

cup

cold water

1

small

semi sweet apple

1

small

Korean pear — (4 to 5 ounces)

1

ounce

fresh ginger


2

tablespoons

non iodized salt

1/4

cup

coarse ground dried chili pepper

Procedure

Preparation

Cut cabbage in quarters from top to bottom

Wash the cabbage thouroughly in cold running water, making sure to wash between the leaves.

Place the Cabbage in a non reactive pot or bowl, cut sides up, then add salt by sprinkling between leaves.

Let stand for 6 to 12 hours.

Rinse well in cold running water, then gently squeeze out excess moisture.

Seasoning Paste:

Rinse shiitakae mushrooms in cold running water.

Place the mushroom and kombu in a pot and add 1 cup water, and let soak for about 1 hour.

Remove mushrooms, gently squeeze out excess moisture, and thin slice, then set aside.

Discard the Kombu.

Add sweet rice flour to the soak water and mix well, then heat over medium low heat until the mixture thickens.

Remove from heat and let cool.

Peel the ginger, peel and core the apple and pear, then cut into chunks small enough to place in a food processor or blender.

Add just enough water (about 1 tablespoon) to be able to liquify the mix.

Add the pear/apple/ginger mix, salt, and the ground chili pepper to the thickened rice flour mixture and mix well.

Let stand for at least 30 minutes.

Final Mix:

Coarse shred the Korean radish.

Cut the green onion on a diagonal into roughly 1 1/2 inch long sections.

Place the shredded radish, green onion, and sliced mushroom into a large bowl, then add seasoning paste and mix well.

Place a small amount of the seasoning mix in the bottom of a clean, sealable container.

One quarter at a time, rub the seasoning mix into the cabbage, making sure to place a small amount between each leaf, then gently fold the cabage in half.

Repeat with each cabbage quarter.

Tightly fit the cabbage into the container, then place any remaining seasoning mix on top.

Make sure there is about 1 1/2 inches of room between the top of the cabbage/seasoning mix and the top of the container to allow for expansion.

Let the kimchi sit out at room temperature for 24 hours, then refrigerate.

Kimchi will be ready to serve in three to seven days.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/20 of a recipe (4.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

26.89

Calories From Fat (6%)

1.57

Calories From Protein (11%)

2.97

Calories From Carbohydrates (83%)

22.34

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 0.19g

<1%

Saturated Fat 0.04g

<1%

Monounsaturated Fat 0.03g

Polyunsaturated Fat 0.07g

Cholesterol 0mg

0%

Sodium 1011.97mg

42%

Potassium 237.56mg

7%

Total Carbohydrates 6.14g

2%

Fiber 1.7g

7%

Sugar 2.84g

Net Carbohydrates 4.44g

Protein 1.07g

2%

Vitamin A 223.39IU

4%

Vitamin C 23.25mg

39%

Calcium 52.32mg

5%

Iron 0.44mg

2%

Vitamin E 0.12mg

1%

Vitamin D 0IU

0%

Thiamin 0.03mg

2%

Riboflavin 0.05mg

3%

Niacin 0.42mg

2%

Vitamin B6 0.15mg

8%

Folate 53.55mcg

13%

Vitamin B12 0mcg

0%

Pantothenic Acid 0.24mg

2%

Vitamin K 33.93mcg

42%

Phosphorus 28.29mg

3%

Magnesium 16.18mg

4%

Zinc 0.25mg

2%

Copper 0.1mg

5%

Manganese 0.14mg

7%

Selenium 0.92mcg

1%

Alcohol 0g

Caffeine 0mg

Water 107.55g

0%

MyPoints 0.21

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