Traditional Baechu Kimchi (배추김치) – Napa Cabbage Kimchi Korea’s iconic fermented vegetable dish

Traditional Baechu Kimchi (배추김치) – Napa Cabbage Kimchi

Korea’s iconic fermented vegetable dish

Yield: ~2 litters

Fermentation Time: 2–5 days

Preparation Time: 1 hour active + 4–6 hours salting

Ingredients

For the Kimchi:

·         1 large Napa cabbage (about 1.5 to 2 kg)

·         ½ cup kosher salt (non-iodized preferred for fermenting)

·         4 cups water (for brining)

Vegetables:

·         1 small Korean radish (or daikon), julienned

·         1 medium carrot, julienned

·         4–6 green onions, chopped into 1-inch pieces

Kimchi Paste:

·         ½ cup gochugaru (Korean red chili flakes)

·         2 tbsp fish sauce (or soy sauce for vegetarian version)

·         1 tbsp salted shrimp (optional, for authentic umami flavor)

·         1 tbsp sugar

·         1 tbsp minced garlic (5–6 cloves)

·         1 tbsp minced ginger

·         ¼ cup water

Instructions

Salt the Cabbage

Cut the cabbage lengthwise into quarters (keep the core intact to hold the leaves).

Dissolve salt in water to make brine.

Rub salt between each cabbage leaf layer, especially near the base where leaves are thick.

Place the salted cabbage in a large bowl or tub, pour over brine, and let sit for 4–6 hours, turning every hour or so.

When the leaves are soft and pliable, rinse thoroughly 2–3 times to remove excess salt.

Drain well in a colander.

Make the Kimchi Paste

In a large bowl, combine:

Gochugaru

Fish sauce

Minced garlic & ginger

Sugar (or fruit puree)

Salted shrimp (if using)

Rice porridge (or just water)

Mix into a thick, spicy paste.

Add the julienned radish, carrot, and green onions to the paste and mix well.

Stuff the Cabbage:

Wearing gloves (to protect your hands from chili), take each cabbage quarter and spread the paste between each leaf layer.

Be generous with the filling but avoid overstuffing.

Store and Ferment:

Once stuffed, fold each cabbage quarter into a bundle and place into a clean, airtight container or traditional onggi (fermentation pot).

Press down to remove air pockets.

Leave the container at room temperature for 1–2 days (depending on climate) to start fermentation.

Once slightly sour or bubbly, transfer to the refrigerator to slow ferment.

It will deepen in flavor over the next 1–2 weeks.

Storage:

Store Kimchi in the fridge up to 3–6 months.

Over time, it will become sourer and can be used in Kimchi stew (Kimchi jjigae) or Kimchi fried rice.

Serving:

Serve cold or at room temperature as a side dish (banchan).

Delicious with rice, Korean BBQ, bibimbap, or noodles.

Tips

Always use non-iodized salt (iodine inhibits fermentation).

The more gochugaru, the spicier and redder the Kimchi.

You can use apple or Korean pear puree instead of sugar for a natural sweetness.

Kimchi ferments faster in warm weather; check daily.

Here's a detailed traditional recipe for Kimchi – Korea’s iconic fermented vegetable dish, known for its deep umami flavor, spicy kick, and tangy crunch. The most common type is Baechu Kimchi (Napa Cabbage Kimchi).