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

Classic Cabbage Kimchi (Baechu Kimchi)

Learn how to make authentic Korean cabbage kimchi (Baechu Kimchi) at home. This spicy, sour, and umami-rich side dish is a staple of Korean cuisine. Our recipe provides detailed instructions and helpful tips for achieving kimchi perfection.

Prep Time
2 hours (including salting)
Cook Time
30 minutes
Servings
About 10 cups
Ingredients
  • 2 heads (approx. 4 lbs) Napa Cabbage (Baechu)
  • 1 cup Kosher Salt
  • 12 cups Water
  • 1 - 1 ½ cups (adjust to taste) Korean Chili Flakes (Gochugaru)
  • ½ cup Korean Fish Sauce (Aekjeot or similar)
  • ¼ cup Salted Shrimp (Saeujeot), finely chopped
  • 1 head (about 10 cloves), minced Garlic
  • 2 tablespoons, minced Ginger
  • ½ medium, thinly sliced Yellow Onion
  • 1 cup, julienned Korean Radish (Mu)
  • ½ cup, cut into 1-inch pieces Green Onions
  • 2 tablespoons Glutinous Rice Flour (Sweet Rice Flour)
  • ½ cup Water
  • 1 tablespoon (optional, adjust to taste) Sugar

Prepare the Cabbage

First, quarter the Napa cabbage lengthwise. Cut out the cores. Then, cut each quarter in half or thirds, depending on the size of the cabbage leaves. You want pieces about 2 inches in size. Place the cabbage in a large bowl.

Salt the Cabbage

Dissolve the kosher salt in 12 cups of water. Pour the salt water over the cabbage, ensuring all the cabbage is submerged. Weigh down the cabbage with a plate or a heavy object to keep it submerged. Let it sit for at least 1.5 to 2 hours, flipping the cabbage halfway through. The cabbage should be pliable but not mushy.

Prepare the Rice Porridge

In a small saucepan, whisk together the glutinous rice flour and ½ cup of water. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth porridge. This should take about 5-7 minutes. Remove from heat and let it cool completely.

Make the Kimchi Paste

In a large bowl, combine the cooled rice porridge, Korean chili flakes (gochugaru), fish sauce, salted shrimp, minced garlic, minced ginger, sliced yellow onion, julienned Korean radish, green onions, and sugar (if using). Mix well until a thick paste forms.

Rinse and Drain the Cabbage

Once the cabbage is properly salted, rinse it thoroughly under cold running water at least three times to remove excess salt. Drain well and squeeze out any excess water. This step is crucial for preventing the kimchi from being too salty.

Mix the Cabbage with the Paste

Add the drained cabbage to the bowl with the kimchi paste. Using your hands (wear gloves to protect your skin from the chili flakes), thoroughly mix the cabbage with the paste, ensuring every piece is well coated. This is best done by hand to massage the flavors into the cabbage.

Pack the Kimchi

Pack the kimchi tightly into clean glass jars or an airtight container. Leave about an inch of space at the top. Press down on the kimchi to release any trapped air. If desired, you can add a few outer leaves on top to help keep the rest of the kimchi submerged.

Ferment the Kimchi

Leave the kimchi at room temperature for 1-5 days to ferment. The fermentation time will depend on the temperature of your kitchen. Check the kimchi daily. You’ll know it’s fermenting when bubbles start to form, and it starts to smell sour. Once it reaches your desired level of sourness, transfer the kimchi to the refrigerator to slow down the fermentation process. The kimchi will continue to ferment slowly in the refrigerator and develop more flavor over time.

Nutrition Facts (Estimated per 100g of product):

  • Calories: Approximately 30-40
  • Protein: 1-2g
  • Fat: Less than 1g
  • Carbohydrates: 5-7g
  • Fiber: 2-3g
  • Sodium: Varies significantly depending on salting (can be high)
  • Vitamin C: High
  • Vitamin K: Good source
  • Probiotics: Contains beneficial bacteria due to fermentation

Other Important Considerations for Nutrition:

  • Sodium Content: Due to the salting process, kimchi can be high in sodium. Individuals on sodium-restricted diets should consume it in moderation. Rinsing the cabbage thoroughly helps reduce sodium content.
  • Probiotic Benefits: Kimchi is a fermented food and contains probiotics, which are beneficial bacteria that support gut health.
  • Spice Level: Adjust the amount of gochugaru (Korean chili flakes) to your tolerance.
  • Allergens: Be mindful of potential allergens such as fish sauce and shrimp if you have seafood allergies.

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FAQ

  • Can I use other types of cabbage?

    While Napa cabbage is traditional, you can experiment with other firm cabbages, but the flavor and texture will differ. Napa cabbage has a delicate sweetness and crinkly texture that works best for kimchi.
  • How long does kimchi last?

    Kimchi can last for several months in the refrigerator. It will continue to ferment and become more sour over time. As long as there's no mold and the kimchi looks and smells okay, it is safe to eat. Very old kimchi can be used in cooking (like kimchi jjigae - kimchi stew) as the sourness is less of a concern when cooked.
  • Can I freeze kimchi?

    Freezing kimchi is not recommended as it can alter the texture and flavor. The cabbage can become mushy and the fermentation process will stop. However, if you have a large quantity and want to preserve it, freezing is an option, but expect some changes in quality.
  • My kimchi is too salty. What can I do?

    If your kimchi is too salty, you can try adding a small amount of sugar or grated apple to balance the flavors. You can also use it primarily in cooking, where the saltiness will be less pronounced.