International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Kimchi (Korean)

Classic Napa Cabbage Kimchi

A step-by-step guide to making traditional Napa cabbage kimchi (Baechu Kimchi) at home. This recipe captures the authentic flavors of Korea, utilizing the fermentation process to create a spicy, tangy, and probiotic-rich dish.

Prep Time
1 hour
Cook Time
Fermentation: 3-7 days
Servings
Yields approximately 4 cups
Ingredients
  • 1 large Napa Cabbage
  • 1 cup Kosher Salt
  • 8 cups Water
  • 1 cup Korean Radish (Mu)
  • 1/2 - 1 cup Korean Chili Powder (Gochugaru)
  • 1 head Garlic
  • 2 tablespoons Ginger
  • 1/4 cup Fish Sauce
  • 2 tablespoons Salted Shrimp (Saewoo Jeot)
  • 1 tablespoon Sugar
  • 1 bunch Green Onions
  • 2 tablespoons Glutinous Rice Flour (Sweet Rice Flour)
  • 1/2 cup Water

Prepare the Napa Cabbage

Cut the Napa cabbage lengthwise into quarters. Then, cut each quarter crosswise into 2-inch pieces. Place the cabbage in a large bowl.

Salt the Cabbage

Add the kosher salt to the cabbage. Massage the salt into the cabbage leaves. Pour the 8 cups of water over the cabbage. Weigh down the cabbage with a plate or a heavy object to keep it submerged. Let it sit for 1-2 hours, flipping the cabbage halfway through. The cabbage should be wilted and pliable.

Prepare the Rice Paste

In a small saucepan, whisk together the glutinous rice flour and 1/2 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. This should take about 5 minutes. Let it cool completely.

Make the Kimchi Paste

In a large bowl, combine the cooled rice paste, Korean chili powder (gochugaru), minced garlic, minced ginger, fish sauce, salted shrimp, and sugar. Mix well to form a thick paste.

Prepare the Vegetables

Julienne the Korean radish (mu). Cut the green onions into 1-inch pieces.

Combine and Mix

Rinse the salted cabbage thoroughly under cold water at least three times to remove excess salt. Drain well. Add the rinsed cabbage, julienned radish, and green onions to the kimchi paste. Using gloves, mix everything thoroughly, ensuring that the cabbage is well coated with the paste.

Pack and Ferment

Pack the kimchi tightly into a clean glass jar or container, leaving about 1 inch of space at the top. Press down on the kimchi to release any air pockets. Seal the jar tightly. Let it ferment at room temperature for 3-7 days, depending on your taste preference. Check the kimchi daily. As it ferments, it will release gases. Open the jar briefly each day to release the pressure. Taste the kimchi after 3 days. It should be tangy and slightly sour. If you prefer a more fermented flavor, let it sit for a few more days.

Refrigerate

Once the kimchi has reached your desired level of fermentation, store it in the refrigerator. The fermentation process will slow down significantly in the fridge. Kimchi will continue to develop its flavor over time in the refrigerator and can last for several weeks or even months.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and fermentation time.

Calories: Approximately 30-40
Carbohydrates: 5-7g
Protein: 1-2g
Fat: Less than 1g
Sodium: Highly variable, can be high depending on salt and fish sauce content.

Other Considerations for Nutrition

Kimchi is a low-calorie, nutrient-dense food. It's a good source of vitamins (especially Vitamin C and Vitamin K), minerals, and probiotics due to the fermentation process. However, the sodium content can be high. People with sodium sensitivities should consume it in moderation. The fermentation process also creates beneficial bacteria, promoting gut health.

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FAQ

  • Can I adjust the spiciness of the kimchi?

    Yes, you can adjust the amount of Korean chili powder (gochugaru) to your preference. Use less for a milder kimchi and more for a spicier one.
  • What if I don't have salted shrimp?

    You can omit the salted shrimp, but it adds a unique flavor. Some people substitute with a bit more fish sauce, but the flavor will be slightly different.
  • How do I know when the kimchi is ready?

    Taste it! The kimchi is ready when it tastes tangy and slightly sour. The fermentation time depends on the temperature of your room. Warmer temperatures will speed up the process.
  • Why is my kimchi not fermenting?

    Make sure your room temperature is warm enough (ideally around 68-72°F). Also, ensure that the kimchi is packed tightly in the jar and that the jar is sealed properly. If it's too cold, fermentation will be very slow. Adding a small amount of pre-made kimchi juice or a probiotic capsule can also help kickstart the process.