International Cuisine > Korean Cuisine > Kimchi & Banchan (Korean Side Dishes) > Baechu Kimchi (Napa Cabbage Kimchi)

Authentic Baechu Kimchi: A Step-by-Step Guide

Learn how to make traditional Baechu Kimchi at home with this detailed recipe. Discover the secrets to achieving the perfect balance of flavors and textures for this iconic Korean staple.

Prep Time
3 hours (including salting time)
Cook Time
30 minutes
Servings
About 3 kg of Kimchi
Ingredients
  • 2.5 kg Napa Cabbage
  • 1/2 cup Korean Sea Salt (coarse)
  • 10 cups Water
  • 225 g Korean Radish (Mu)
  • 1 cup Korean Chili Flakes (Gochugaru)
  • 2 tbsp Glutinous Rice Flour (Sweet Rice Flour)
  • 1 cup Water
  • 1/4 cup Fish Sauce (or Vegan Alternative)
  • 2 tbsp Salted Shrimp (Saeu-jeot)
  • 10 cloves Garlic
  • 2 tbsp Ginger
  • 1/4 Yellow Onion
  • 1 tbsp Sugar
  • 4 Green Onions

Preparing the Cabbage

First, cut the Napa cabbage lengthwise into quarters. In a large bowl, dissolve the Korean sea salt in the 10 cups of water. Submerge the cabbage pieces in the salt water, making sure they are fully covered. Let the cabbage soak for 2-3 hours, flipping the pieces every 30-60 minutes to ensure even salting. The cabbage is ready when the white parts are pliable and bend easily without breaking.

Rinsing and Draining

Once the cabbage is properly salted, rinse it thoroughly under cold running water 3-4 times to remove excess salt. Gently squeeze out any excess water. Place the rinsed cabbage in a colander to drain completely. This may take 30 minutes to an hour.

Making the Rice Porridge

In a small saucepan, whisk together the glutinous rice flour (or all-purpose flour) and 1 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth porridge. This should take about 5-7 minutes. Let the porridge cool completely.

Preparing the Kimchi Paste

While the cabbage is draining and the rice porridge is cooling, prepare the kimchi paste. In a large bowl, combine the Korean chili flakes (gochugaru), cooled rice porridge, fish sauce (or vegan alternative), salted shrimp (if using), minced garlic, minced ginger, chopped onion, and sugar. Mix well to create a thick paste.

Adding the Remaining Ingredients

Add the shredded Korean radish and chopped green onions to the kimchi paste. Mix well to combine all the ingredients.

Mixing the Cabbage with the Paste

Take a handful of the drained cabbage and, using your hands, thoroughly coat each leaf with the kimchi paste, making sure to get the paste in between the layers of leaves. Repeat with the remaining cabbage pieces.

Packing and Fermenting

Pack the kimchi tightly into clean glass jars or an airtight container. Leave about an inch of space at the top of the jar. Press down on the kimchi to remove any air pockets. Let the kimchi ferment at room temperature for 1-5 days, depending on your taste. Check it daily; you'll see bubbles forming as it ferments. Once it reaches your desired level of sourness, store it in the refrigerator to slow down the fermentation process. Kimchi is typically best after about a week in the refrigerator.

Nutrition Facts Estimated per 100g of product

Calories: 30-40 kcal
Carbohydrates: 5-7g
Protein: 1-2g
Fat: Less than 1g
Sodium: Varies greatly depending on salt content

Other Considerations for Nutrition

Kimchi is a fermented food and a good source of probiotics, which are beneficial for gut health. It also contains vitamins and minerals from the vegetables used. However, the sodium content can be high, so consume in moderation, especially if you have high blood pressure or are sodium-sensitive.

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FAQ

  • Can I use regular salt instead of Korean sea salt?

    Korean sea salt is preferred because it has a slightly different mineral composition that contributes to the flavor of the kimchi. However, you can use regular sea salt as a substitute, but the flavor may be slightly different.
  • How long will the kimchi last?

    Kimchi can last for several months in the refrigerator. As it ages, it will become more sour and tangy. Some people prefer older, more fermented kimchi for stews and other cooked dishes.
  • Can I make kimchi vegan?

    Yes, you can easily make vegan kimchi by omitting the fish sauce and salted shrimp. You can substitute the fish sauce with a vegan fish sauce alternative or simply omit it altogether. The flavor will be slightly different, but still delicious.
  • How do I know when the kimchi is ready to eat?

    The kimchi is ready to eat when it has reached your desired level of sourness. Taste it daily after a day or two of fermentation at room temperature. Once it tastes tangy and slightly sour, it's ready to be stored in the refrigerator.