Cook and Scale
Baechu Kimchi (Napa Cabbage Kimchi)
6 servings · 45 min total
Classic fermented napa cabbage coated in a fiery gochugaru and garlic paste — tangy, crunchy, and the cornerstone of Korean cuisine.
Ingredients
- 1 g napa cabbage, cut into pieces
- 60 g salt
- 1 ml water
- ½ daikon radish, julienned
- 3 spring onion, cut into batons
- 60 g gochugaru
- 3 tbsp fish sauce
- 1 tbsp glutinous rice flour
- 2 dl water
- 6 garlic, minced
- 15 g fresh ginger, grated
- 1 tbsp brown sugar
- 1 tbsp sesame seeds
Contains: Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brine the cabbage — Dissolve the salt in the liter of water, submerge the cabbage pieces, and let brine for 2 hours, turning occasionally, until the leaves are pliable.
- 2.
Rinse the cabbage — Rinse the cabbage thoroughly under cold water 2-3 times and drain well.
- 3.
Make the rice paste — Whisk the glutinous rice flour into the 200 ml water and simmer in a small pan for 5 minutes until it forms a thin paste, then cool.
- 4.
Mix the kimchi paste — Mix the cooled rice paste with gochugaru, fish sauce, garlic, ginger, and sugar into a thick red paste.
- 5.
Massage the paste in — Add the daikon and scallions to the paste, then massage the mixture into every leaf of the cabbage, wearing gloves if you like.
- 6.
Pack and ferment the kimchi — Pack the coated cabbage tightly into a clean jar, pressing out air pockets, and sprinkle with sesame seeds. Leave at room temperature for 1-2 days to ferment, then refrigerate.