Napa Cabbage Kimchi (Baechu Kimchi)
Make bold, probiotic-rich Napa Cabbage Kimchi at home with this classic Korean recipe. Crisp cabbage is salted, seasoned, and fermented with chili, aromatics, and umami-rich sauces—delivering a punchy, tangy, and deeply flavorful banchan to enjoy with any meal.
Ingredients
- Vegetables & Aromatics
- 4 kg napa cabbage whole or quartered, stem intact
- 140 g carrot julienned
- 75 g onion blended or finely grated
- 90 g chives chopped
- 1 Korean radish julienned (optional)
- 4 –5 scallions chopped
- 42 g garlic minced
- 1 thumb-sized piece ginger minced
- Salting
- 1.5 cups sea salt or 97 g coarse salt
- 16 cups water for saltwater brine
- Extra coarse sea salt for sprinkling between cabbage leaves
- Kimchi Paste
- 2 Tbsp glutinous rice flour
- 360 ml water for rice paste
- 141 g gochugaru Korean red chili flakes
- 3.5 Tbsp fish sauce
- 2 Tbsp saeujeot fermented shrimp or myulchiaekjeot (optional)
- 1 ripe pear mashed (optional, for sweetness)
- Vegan option: 3 Tbsp soup soy sauce or gimajang
- Optional Flavor Boosters
- 1 Tbsp sand lance sauce or anchovy fish sauce
- Dashima kelp or kombu strips (add to brine or paste)
Instructions
- Prep the Cabbage
- Slice napa cabbage into halves or quarters, keeping the stems intact.
- Rinse thoroughly.
- In a large bowl, dissolve 1.5 cups salt in 16 cups water.
- Place cabbage in brine; sprinkle extra salt between leaves.
- Let sit 4–6 hours, turning occasionally.
- Rinse cabbage 3 times in cold water. Drain for 30 minutes.
- Make the Kimchi Paste
- In a small pot, whisk glutinous rice flour into 360 ml water.
- Cook over low heat, stirring, until thickened. Let cool.
- In a bowl, combine cooled rice paste, gochugaru, fish sauce, saeujeot (or vegan alternative), garlic, ginger, blended onion, and optional pear. Mix well until bright red and fragrant.
- Assemble the Kimchi
- Wearing gloves, gently coat each cabbage leaf with paste.
- Tuck carrot, radish, chives, and scallions between leaves for flavor and crunch.
- Fold and pack cabbage tightly into a food-safe container or glass jar, pressing out air.
- Ferment
- Leave at cool room temperature (about 3°C/37°F if possible) for 1–2 days.
- Look for bubbles and a tangy aroma.
- Transfer to refrigerator to slow fermentation.
- Taste after 3–4 days. For deeper flavor, let age 2 weeks or more.
Notes
Storage & Reheating Tips
- Storage: Store kimchi in airtight containers in the fridge up to 3 months. Flavor continues to develop.
- Serving: Always use clean utensils to avoid contamination.
- Reheating: Kimchi is best enjoyed cold or at room temp, but older kimchi is delicious in stews, pancakes, and fried rice.
Start a small jar to eat fresh, and let the rest ferment longer for deeper flavor.