Name: Baechu Kimchi Napa Cabbage Kimchi
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 16 servings
Cuisine: Korean
Ingredients: 2 large heads Napa Cabbage; 1 cup Coarse Sea Salt; 2 tbsp Sweet Rice Flour; 1.5 cups Water; 1.5 cups Gochugaru (Korean Red Chili Flakes); 0.5 cup Fish Sauce; 2 tbsp Salted Shrimp (Saeujeot), minced; 0.5 cup Garlic, minced; 1 tbsp Ginger, minced; 0.5 cup Onion, grated; 1 cup Korean Radish (Mu), julienned; 1 bunch Scallions, cut into 2-inch pieces

"This authentic Baechu Kimchi is the cornerstone of Korean cuisine, featuring crisp napa cabbage leaves layered with a complex, spicy, and savory chili paste. Naturally fermented and packed with probiotics, this recipe delivers the perfect balance of tangy acidity and deep umami flavor."

1 Ingredients

Qty	Item
2 large heads 2.5 kg	Napa Cabbage
1 cup 250 g	Coarse Sea Salt
2 tbsp 20 g	Sweet Rice Flour
1.5 cups 350 ml	Water
1.5 cups 150 g	Gochugaru (Korean Red Chili Flakes)
0.5 cup 120 ml	Fish Sauce
2 tbsp 30 g	Salted Shrimp (Saeujeot), minced
0.5 cup 120 g	Garlic, minced
1 tbsp 10 g	Ginger, minced
0.5 cup 80 g	Onion, grated
1 cup 150 g	Korean Radish (Mu), julienned
1 bunch 100 g	Scallions, cut into 2-inch pieces

2 Instructions

Slice the napa cabbage into quarters lengthwise. Salt every leaf by lifting them and rubbing the coarse salt into the thick white parts. Let the cabbage sit for 2 hours, turning every 30 minutes to ensure even wilting.

Rinse the cabbage thoroughly under cold water at least 3 times to remove excess salt, then drain well in a colander for at least 30 minutes.

While cabbage drains, make the porridge. Mix water and sweet rice flour in a small pot and cook over medium heat until it bubbles and thickens. Stir in sugar, cook for 1 minute, and let cool completely.

Prepare the kimchi paste by mixing the cooled porridge with gochugaru, fish sauce, minced garlic, ginger, grated onion, and salted shrimp in a large bowl.

Fold the julienned radish and scallions into the chili paste mixture.

Spread a generous amount of the paste onto every single leaf of the cabbage, starting from the outermost leaf working toward the center.

Fold the cabbage into a tight bundle and pack it into a clean glass jar. Press down firmly to remove air pockets. Leave at least 2 inches of headspace at the top.

Let the jar sit at room temperature for 24-48 hours until it begins to ferment (you will see small bubbles). Move to the refrigerator to continue slow fermentation. It is best enjoyed after 1 week.

·
Always use coarse sea salt (preferably Korean salt) as table salt can make the cabbage bitter or overly soft.
·
Wear food-safe gloves when applying the chili paste to prevent the gochugaru from irritating your skin.
·
The quality of your gochugaru is vital; look for sun-dried (taekkyung) varieties for a vibrant red color and smoky flavor.
·
Ensure the cabbage is submerged in its own juices in the jar to prevent mold growth during fermentation.

? Frequently Asked Questions

Can I make this kimchi vegan?

Yes! Simply replace the fish sauce and salted shrimp with an equal amount of soy sauce or a concentrated kelp and dried mushroom broth.

How long does homemade kimchi last in the fridge?

If stored properly in an airtight container, kimchi can last for 3 to 6 months. It will become increasingly sour and soft over time.

Why is my kimchi not bubbling?

Fermentation depends on temperature. If your kitchen is cool, it may take longer. Ensure you've used enough sugar or rice flour porridge, as these feed the beneficial bacteria.

Is it normal for the kimchi to smell very strong?

Yes, as the cabbage ferments, it releases gases and the garlic and ginger aromas intensify. This is a natural sign of a healthy fermentation process.

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