Kimchi is Korea’s famous fermented vegetable dish, typically made with napa cabbage, Korean radish, and a flavorful mixture of seasonings. Here’s a classic Napa Cabbage Kimchi (Baechu Kimchi) recipe, perfect for beginners.
Napa Cabbage Kimchi (Baechu Kimchi) Recipe
Ingredients:
For the cabbage:
- 1 large napa cabbage (about 2-3 pounds)
- ¼ cup sea salt (for salting the cabbage)
- 5 cups water (for soaking)
- 1 tbsp rice flour (optional, for kimchi paste)
For the kimchi paste:
- ¼ cup gochugaru (Korean red pepper flakes) — adjust to your spice level
- 5 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 4 tbsp fish sauce (or soy sauce for a vegan version)
- 1 Korean radish, julienned (about 1 cup)
- 4 green onions, chopped
- 2 tbsp salted shrimp (saeujeot) — optional for more flavor
- 1 small carrot, julienned (optional for color)
- 2 tbsp sesame seeds (optional)
Instructions:
- Prepare the cabbage:
- Cut the napa cabbage in half lengthwise, then cut each half into quarters. Rinse the cabbage thoroughly.
- In a large bowl, dissolve the sea salt in the water. Submerge the cabbage in the saltwater, making sure each layer of leaves is covered with water. Let it soak for about 2 hours, turning the cabbage every 30 minutes to ensure even salting.
- After 2 hours, rinse the cabbage under cold water to remove excess salt. Drain and gently squeeze out excess water.
- Make the kimchi paste:
- In a small saucepan, dissolve 1 tablespoon of rice flour in ½ cup water (optional step, this helps thicken the paste). Cook over low heat for a few minutes until it thickens, then let it cool.
- In a large mixing bowl, combine the gochugaru, garlic, ginger, sugar, fish sauce, and cooled rice flour paste (if used).
- Add the julienned Korean radish, chopped green onions, and carrot to the paste. Mix well until all the vegetables are evenly coated.
- Coat the cabbage:
- Wearing gloves (to protect your hands from the chili), rub the kimchi paste generously between each layer of the cabbage, making sure the mixture reaches all parts of the leaves.
- Fold the cabbage into halves or thirds, making it compact for storing.
- Ferment the kimchi:
- Place the coated cabbage pieces into an airtight container or glass jar, pressing down to remove any air pockets.
- Leave the container at room temperature for 1-2 days to begin the fermentation process. After that, store the kimchi in the refrigerator for 1 week before eating to allow the flavors to develop.
- Serve:
- Kimchi can be eaten immediately for a fresh taste, but it will develop its signature tangy, fermented flavor after a few days.
This recipe makes a classic napa cabbage kimchi, perfect as a side dish, added to soups, or used in fried rice. Enjoy your homemade kimchi!