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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.

Nguồn

Công thức của Korean home kitchens · 🏺 Truyền thống

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.

Background on Wikipedia ↗

Watch it being made

Maangchi

⏱ 300 phút🍽 20 khẩu phần🔥 30 kcal🇰🇷 Hàn Quốc🌶️🌶️

Không glutenKhông sữa

Các bước

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.

💡 Mẹo

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.