Baechu-kimchi (Napa Cabbage Kimchi)

Name: Baechu-kimchi (Napa Cabbage Kimchi)
Total time: 5 h
Yield: 20
Cuisine: Korean
Ingredients: 2 heads (about 4 kg) Napa cabbage; 520 g Coarse sea salt, for brining; 1/2 (about 500 g) Korean radish (mu), julienned; 230 g Gochugaru (Korean chili flakes); 50 g Garlic, minced; 1 tbsp Ginger, minced; 60 ml / 3 tbsp Fish sauce and salted shrimp (saeujeot); 120 ml Glutinous rice porridge (rice flour cooked with water); 1 tbsp Sugar or a little grated pear; 1 bunch Green onions, cut into batons

Korea's signature ferment: whole napa cabbage salted, packed with a garlicky chili-and-seafood paste, and left to ripen into deep, tangy, savory kimchi.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Korean home kitchens · 🏺 Traditional

Korean home-style / 한국 가정식 — Korea's defining ferment. The whole-cabbage, chili-red form came together only after napa cabbage and Korean chili pepper (which reached Korea via the Columbian exchange around the 17th century) became common — earlier kimchi was often white and un-spiced. Kimjang, the communal late-autumn kimchi-making, was inscribed on UNESCO's Intangible Cultural Heritage list in 2013.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန်

Maangchi

⏱ 300 မိနစ်🍽 20 ယောက်စာ🔥 30 kcal🇰🇷 South Korea🌶️🌶️

ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Halve the cabbages lengthwise, splay the leaves, and rub coarse salt between every leaf, heaviest at the thick stems.
Lay the salted cabbages cut-side up and leave 4–6 hours, turning once, until the stems bend without snapping.
💡 Properly wilted cabbage is the whole game — it should flex like a rubber band, not crack.
Rinse the cabbage three times in cold water to wash off surface salt, then drain cut-side down for 30 minutes.
Stir the cooled rice porridge with gochugaru, garlic, ginger, fish sauce, salted shrimp and sugar into a loose paste, then fold in the radish and green onions.
Wearing gloves, smear the paste over and between every leaf, working from the stem outward, then fold each half into a tidy bundle.
Pack tightly into a jar or container, press out air gaps, and leave at room temperature 1–2 days until it smells sour, then refrigerate.

💡 အကြံပြုချက်များ

Ferment longer at room temperature for a sourer kimchi, shorter for a fresher, milder one — then chill to slow it down.
The rice porridge feeds the ferment and helps the seasoning cling evenly to the leaves.
Keep everything below the brine line; kimchi exposed to air is where mold starts.