Seokbakji || Radish and Cabbage Kimchi, 白菜萝卜辛奇, 白菜蘿蔔辛奇, 白菜と大根のキムチ, 섞박지 1

Seokbakji is a type of Korean kimchi that combines radish and napa cabbage. It’s known for its refreshing, tangy flavor and crisp texture.

Key Ingredients:

• Radish
• Napa cabbage
• Salt
• Gochugaru (Korean chili powder)
• Garlic
• Ginger
• Fish sauce
• Sugar

How to Make Seokbakji:

1. Prepare the Vegetables: Cut the radish and napa cabbage into bite-sized pieces.
2. Salt the Vegetables: Salt the vegetables and let them sit for a few hours to draw out excess moisture.
3. Make the Seasoning: Mix gochugaru, garlic, ginger, fish sauce, and sugar to create a flavorful seasoning.
4. Combine Ingredients: Drain the salted vegetables and mix them with the seasoning.
5. Ferment: Pack the mixture into a jar and let it ferment at room temperature for a few days, then transfer it to the refrigerator.

Tips for Making Delicious Seokbakji:

• Fresh Vegetables: Use fresh, high-quality vegetables for the best flavor.
• Balance of Flavors: Adjust the amount of seasonings to your taste preference.
• Fermentation Time: The fermentation time can vary depending on your desired level of spiciness and tartness.
• Serving Suggestions: Seokbakji can be enjoyed as a side dish, or used as a topping for various dishes.