Baechu Kimchi (Napa Cabbage Kimchi)
Local name: 배추김치
In short: Salted napa cabbage packed with chili flakes, garlic, ginger, fish sauce and radish, then left to ferment into Korea's everyday sour, spicy pickle. It takes about 1 h 10 min in total and makes 16 servings.
- Prep
- 1 h
- Cook
- 10 min
- Resting
- 26 h
- Total
- 1 h 10 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 62 kcal
Kimchi is on almost every Korean table, at breakfast, lunch and dinner. This version is the classic whole-cabbage style: napa cabbage leaves are salted, then rubbed with a paste of chili flakes, garlic, ginger, fish sauce and radish. It sits at room temperature for a day or two, then ripens slowly in the fridge. Fresh kimchi tastes crisp and bright, while older kimchi turns sour and is the best kind for stew and fried rice.
Instructions
- Trim any bruised outer leaves from the cabbage. Cut it in half lengthwise, then into quarters, keeping each piece attached at the core. Slit the core end of each quarter and pull gently so it splits halfway up.
- Dissolve 2 tbsp of the salt in the water. Dunk each quarter in the brine, then sprinkle the remaining salt between the leaves, using extra on the thick white stems. Pour any leftover brine over the top.
- Leave the cabbage in a large bowl for 2 hours, turning the pieces every 30 minutes, until the stems bend without snapping. Rinse each quarter 3 times in cold water, squeeze gently, and drain cut side down for 30 minutes.
- Whisk the rice flour into the cold water in a small saucepan. Heat over medium, stirring, until it thickens like thin glue, 3 to 4 minutes. Stir in the sugar and let the paste cool completely.
- In a large bowl, mix the cooled paste with the chili flakes, fish sauce, shrimp, garlic, ginger and onion. Fold in the radish and scallions. Rest the paste for 10 minutes so the chili flakes soften.
- Wearing gloves, spread the paste between every leaf of each quarter, working from the outside in. Fold the tips under, wrap the outer leaf around the quarter and place it in a clean jar or container.
- Press the kimchi down firmly to squeeze out air, leaving 3 cm (1 inch) of space at the top. Close the lid and leave at cool room temperature for 1 to 2 days, until you see small bubbles and smell a pleasant sourness. Open the jar once a day to release gas.
- Move the kimchi to the fridge. Eat it fresh after 2 days, or wait 1 to 2 weeks for a sourer taste. Cut the cabbage into bite-size pieces with scissors just before serving.
Tips
- No salted shrimp? Use an extra tablespoon of fish sauce. For a vegan kimchi, replace the fish sauce and shrimp with 3 tbsp soy sauce and a little kelp stock.
- Use coarse Korean chili flakes. Fine cayenne is much hotter and gives a different texture, so use about half as much.
Questions and answers
How long does homemade kimchi last?
In a tightly closed jar in the fridge it keeps for 3 months or longer, getting more sour over time. Press it back under its brine each time you take some out.
Is kimchi supposed to smell strong and fizz?
Yes. A sour smell and a gentle fizz show that fermentation is working. Throw it away if you see fuzzy mold on the surface or it smells rotten rather than sour.
What can I do with very sour kimchi?
Cook it. Old kimchi is the best choice for kimchi stew, kimchi fried rice and savory pancakes, where the sourness mellows into a deep, rounded flavor.
How long does it take to make Baechu Kimchi (Napa Cabbage Kimchi)?
About 1 h 10 min in total: 1 h of preparation and 10 min of cooking.
How many calories are in Baechu Kimchi (Napa Cabbage Kimchi)?
About 62 kcal per serving, with 3 g of protein, 10 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 62 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 10 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
