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Fresh Chinese Cabbage Kimchi

Many dishes in the Korean kitchen are prepared over a time-span of days or weeks: above all, kimchi, which requires to be fermented. Baechu Geotjeori (배추겉절이) is not a kimchi in the classical sense – it should be considered more as a cabbage salad with kimchi spices in it. The advantage of this salad is that it can be made at short notice. Moreover, this salad releases no gases in the manner that real kimchi does, as was observed during odd scenes in the kitchen of secret agent Hektor Maille.

• A recipe for a classic kimchi can be found here

600 g Chinese cabbage

salt

2 tablespoons pickled baby-shrimp, finely chopped, with teir brine

3 teaspoons chili flakes (if available Korean Gochugaru)

5 pods garlic, pressed

1 walnut-sized piece of ginger, cleaned and finely chopped (about 1 tablespoon)

1 - 2 teaspoons sugar

1 teaspoons sesame oil

poss. 2 teaspoons red pepperpaste (Korean Gochujang)

70 g spring onions, of a thin kind as they are sold in Asia-Shops – chopped in pieces of 3 cm

70 g white radish (Daikon radish), chopped in fine sticks

poss. again some drops sesae oil

1. Cut the cabbage in such a manner that it fits into a large dish. Mix salt with water to make a brine (about 4 tablespoons per litre) and pour it over the cabbage – so that the cabbage is completely submerged in the water. In order to keep the cabbage under water you can place a plate with a heavy glass of water on it. Let the cabbage soak for an hour. This process will prevent water from coming out of the vegetable later on.
2. Remove cabbage from the brine, drain carefully, dry well and cut the leaves in long fine strips.
3. Mix together salted shrimps, chilli-flakes, garlic, ginger, sugar and sesame oil and some Gochujang and turn it into a thick sauce. Drizzle the sauce over the Chinese cabbage. Add spring onions and radish and mix well together. Serve salad straightaway or allow it to stand in a cool place. A few drops of sesame oil can be drizzled over the salad just before serving, if you so desire.

All parts of the cabbage can be used for the salad – but the tender yellowish leaves produce a better result than the hard white part of the cabbage.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 6: Through Korea on the Cabbage Route
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

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